Salmon Asparagus Frittata
A healthy spring meal filled with seasonal asparagus and heart healthy salmon!
Servings: 4 servings
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 cup asparagus cut into 1 inch pieces
- 2 green onions diced
- 1 roma tomato deseeded and diced
- 6 ounces canned salmon, drained
- 4 eggs
- 3 egg whites
- 2 tablespoons milk
- 3/4 teaspoon kosher salt
- black pepper to taste
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat oven to 425° F.
- Over medium heat, heat the olive oil as well as spray an oven proof saute pan with cooking spray. When the oil is hot add the chopped asparagus and green onion and cook for approximately 2-3 minutes until they are barely soft.
- While the vegetables are cooking whisk together the eggs, milk, salt, pepper, and drained salmon. Pour the egg and salmon mixture over the asparagus and green onion. Top the eggs with the tomato and sprinkle with parmesan cheese.
- Let the frittata cook on the stove for about 3 minutes and then move it to the oven and let it bake for 6-8 minutes or until it is set. Remove from the oven and let it rest a couple minutes before cutting and serving.
Notes
Be sure to spray the saute pan or cast iron skillet well with cooking spray so that the eggs don't stick.
If you want the top of the frittata to be more golden brown turn on the broiler for a couple minutes.
The frittata may be served immediately or at room temperature. It also reheats nicely for leftovers.
Nutrition
Calories: 182kcal | Carbohydrates: 3g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 204mg | Sodium: 804mg | Fiber: 1g | Sugar: 2g