Salmon and Asparagus Frittata

Salmon and Asparagus Frittata

A simple brunch or casual supper, ready in less than half an hour.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

2

servings

3
eggs
2
tablespoons milk
1/8
teaspoon pepper
1
tablespoon butter or margarine
1
cup cut-up fresh asparagus spears (about 4 oz)
1
can (6 to 7 oz) red or pink salmon, drained, flaked
1/2
cup shredded dill-Havarti cheese (2 oz)
  1. In medium bowl, beat eggs, milk and pepper until well blended.
  2. In 10-inch nonstick skillet, melt butter over medium heat. Add asparagus; cook 3 to 5 minutes, stirring frequently, until crisp-tender.
  3. Reduce heat to medium-low. Add egg mixture to skillet; gently stir in salmon. Cover; cook 6 to 8 minutes or until eggs are set. (Do not stir.) Sprinkle with cheese; cover and cook 1 to 2 minutes or until cheese is melted.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
A frittata is an Italian omelet. Ingredients are mixed into the eggs (instead of being enclosed in an omelet) and cooked over low heat without stirring.

Nutrition Information:

1 Serving (1/2 of Recipe)
  • Calories 420
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 14g,
    • Trans Fat 1/2g),
  • Cholesterol 410mg;
  • Sodium 820mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 34g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.