Salmon and Asparagus Frittata

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

  • prep time 25 min
  • total time 25 min
  • ingredients 7
  • servings 2

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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