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Salmon and Asparagus Frittata

salmon and asparagus frittata Breakfast
Salmon and Asparagus Frittata
  • Prep 25 min
  • Total 25 min
  • Servings 2

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

Updated June 13, 2010

Ingredients

  • 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)

Steps

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  • 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.

  • 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 Facts

Serving Size: 1/2 of Recipe
Calories
420
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
14g
68%
Trans Fat
1/2g
Cholesterol
410mg
137%
Sodium
820mg
34%
Potassium
520mg
15%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
3g
Protein
34g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
40%
40%
Iron
10%
10%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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