SALMON AND ASPARAGUS FRITTATA

Salmon and Asparagus Frittata image

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

Provided by Betty Crocker Kitchens

Time 25m

Yield 2

Number Of Ingredients 7

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)

Steps:

In medium bowl, beat eggs, milk and pepper until well blended.
In 10-inch nonstick skillet, melt butter over medium heat. Add asparagus; cook 3 to 5 minutes, stirring frequently, until crisp-tender.
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 Facts : Calories 420, Carbohydrate 5 g, Cholesterol 410 mg, Fat 1 1/2, Fiber 0 g, Protein 34 g, SaturatedFat 14 g, ServingSize 1/2 of Recipe, Sodium 820 mg, Sugar 3 g, TransFat 1/2 g