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Salmon and Asparagus Frittata

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  • Prep 25 min
  • Total 25 min
  • Servings 2
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A simple brunch or casual supper, ready in less than half an hour.
Updated Jun 13, 2010
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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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

420 Calories, 30g Total Fat, 34g Protein, 5g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1/2 of Recipe
Calories
420
Calories from Fat
270
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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