Salmon and Dill Frittata
- 2 big leeks sliced lengthwise and cut into half moons
- 1 cup of asparagus cut into 1/2 inch pieces
- 4 eggs
- 6 egg whites
- Splash of 1% milk
- 2 tbsp of chopped dill
- 2 oz. smokes salmon cut into thin strips
- Cooking spray
- Salt and pepper to taste
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!!
Calories: 345kcal | Carbohydrates: 3g | Protein: 42g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 655mg | Sodium: 549mg | Potassium: 536mg | Sugar: 2g | Vitamin A: 950IU | Calcium: 111mg | Iron: 3.1mg