SALMON & ASPARAGUS FRITTATA

By BobD

Ingredients

• 3/4 pound red potatoes, cut into 1/2-inch cubes
• 6 whole eggs, lightly beaten
• 3 egg whites, lightly beaten
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 teaspoon dried oregano
• 8 ounces asparagus, trimmed and cut into 3/4-inch pieces
• 12 ounces salmon fillet, skin removed, cut into bite-size pieces

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain.

Heat broiler to low.

Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12" ovenproof nonstick skillet over medium-high heat.

Cook onion, bell pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes.

Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes.

Pour egg mixture into skillet; reduce heat to low. Cook, stirring occasionally, until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes.

Transfer skillet to broiler; broil until golden, 2 to 3 minutes.

Remove from broiler and slice into 4 wedges; serve.