Salmon and Asparagus Frittata

Ingredients

• •¾ pound red potatoes, cut into 1/2-inch cubes
• •6 whole eggs, lightly beaten
• •3 whole egg whites, lightly beaten
• •½ teaspoon salt
• •⅛ teaspoon black pepper
• •2 teaspoons olive oil
• •1 cup chopped onion
• •½ 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

Cooking Instructions

1. 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.

   28 min