| 1. |
Boil 1" water in large skillet. Add asparagus and cook, uncovered, until tender-crisp. |
| 2. |
Coat an ovenproof 8" skillet with cooking spray and place of medium-low heat until hot. |
| 3. |
Add oil and sauté onion until soft. Add asparagus. Add smoked salmon and remove from heat. |
| 4. |
Preheat the broiler. Combine egg substitute, water, dry milk, marjoram, and pepper. Pour over salmon mixture. |
| 5. |
Cover and cook over med-low heat for 7 minutes or until bottom is set and top is slightly wet. Place skillet under broiler 4-6" from heat source until frittata is puffed and set, 2-3 minutes. |
| 6. |
Top with sour cream, salmon roe, marjoram, and chives if desired. Slice into wedges and serve immediately. |
| 7. |
Try substituting 1 cup of broccoli florets for asparagus and 2 oz of ham for salmon. |
| 8. |
Note: based on a recipe from South Beach Cookbook. |
