2big leekssliced lengthwise and cut into half moons
1cupof asparagus cut into 1/2 inch pieces
4eggs
6egg whites
Splash of 1% milk
2tbspof chopped dill
2oz.smokes salmoncut into thin strips
Cooking spray
Salt and pepper to taste
Instructions
Pre-heat oven to 400.
Coat a 10-inch non-stick saut pan with cooking spray and heat over a medium flame. Add leeks and saut for about ten minutes or until translucent and tender. Stir in asparagus and a splash of water, pop a cover on a cook about four to five minutes or until the asparagus is just tender.
In the meantime, combine eggs, egg whites, milk, salt and pepper in a large bowl. Whisk well before stirring in the dill and salmon.
Pour egg mixture into saut pan with the leeks and asparagus. Pop it all into the oven for 20 minutes and enjoy!!