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Prep 25min
Total25min
Servings2
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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)
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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.
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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.
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