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Salmon Brunch Frittata
Recipes
Salmon Brunch Frittata
4 servings
25 minutes total

Ingredients

  • 8 oz asparagus tips (rinsed)
  • 1 (3-oz) package smoked salmon
  • 2 tablespoons butter (or margarine)
  • 2 cups refrigerated homestyle diced potatoes
  • ¼ cup prediced red onions
  • ½ teaspoon seasoned salt
  • 1 ½ cups egg substitute (or 6 eggs, beaten)
  • 1 cup shredded Swiss cheese
  • ¼ teaspoon dried tarragon

Steps

    1. Cut asparagus and salmon into bite-size pieces. Preheat large sauté pan on medium-high 2–3 minutes.
    2. Place butter in pan; swirl to coat. Add potatoes, onions, asparagus, and seasoned salt; cover and cook 5 minutes, stirring often, until potatoes begin to brown. Add salmon; cover and cook 4–5 more minutes, stirring often, until potatoes are tender and browned.
    3. Pour eggs evenly over potato mixture, then sprinkle with cheese and tarragon (do not stir); cover and reduce heat to low. Cook 8–10 minutes, without stirring, until eggs are puffy and bottom is golden. Serve.

Amount per ¼ recipe serving: Calories 340, Total Fat 16g, Sat Fat 8g, Trans Fat 0g, Chol 60mg, Sodium 790mg, Total Carb 26g, Fiber 1g, Sugars 2g, Protein 26g, Calc 25%, Vitamin A 30%, Vitamin C 15%, Iron 15%