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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 307.3
  • Total Fat: 25.8 g
  • Cholesterol: 68.5 mg
  • Sodium: 483.9 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 13.0 g

View full nutritional breakdown of LOW CARB SMOKED SALMON FRITTATA calories by ingredient
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LOW CARB SMOKED SALMON FRITTATA

Submitted by: INDEJAM09

Introduction

I MODIFIED THE SOUTHBEACH DIET SMOKED SALMON FRITTATA TO FIT THE INGREDIENTS I HAD ON HAND (FROZEN ASPARAGUS SPEARS, HEAVY WHIPPING CREAM, AND SUNDRIED TOMATO PESTO INSTEAD OF 1/4 CUP OF SUNDRIED DRY PACKED TOMATOES).
YOU CAN SUBSTITUTE BROCCOLI FLOURETS FOR THE ASPARAGUS AND HAM FOR THE SALMON.
THIS IS EASIER THAN IT SOUNDS AND IS RICH AND TASTEY FOR BRUNCH!
I MODIFIED THE SOUTHBEACH DIET SMOKED SALMON FRITTATA TO FIT THE INGREDIENTS I HAD ON HAND (FROZEN ASPARAGUS SPEARS, HEAVY WHIPPING CREAM, AND SUNDRIED TOMATO PESTO INSTEAD OF 1/4 CUP OF SUNDRIED DRY PACKED TOMATOES).
YOU CAN SUBSTITUTE BROCCOLI FLOURETS FOR THE ASPARAGUS AND HAM FOR THE SALMON.
THIS IS EASIER THAN IT SOUNDS AND IS RICH AND TASTEY FOR BRUNCH!

Number of Servings: 2

Ingredients

    Ingredients:
    Asparagus, fresh, 8 spear, medium (5-1/4" to 7" long)
    (I USED FROZEN AND THAWED)
    *Extra Virgin Olive Oil, 1 tbsp
    VEGE Onion Vidalia raw med onion, ABOUT 1/4 ONION MINCED
    California sundried tomato pesto, 2 TBSP
    BREAKFAST SMOKED APPLEWOOD SOCKEYE SALMON, 2 OZ TORN IN BITE SIZE PIECES
    Egg substitute, liquid (Egg Beaters), .5 cup
    Heavy Whipping Cream, .25 cup, fluid
    *Sour Cream, Regular, 1 tbsp

Directions

COOK AXPARAGIS TO TENDER CRISP (I CUT INTO BITE SIZED PIECES).
COATE AN 8" OVEN PROOF SKILLET WITH COOKING SPRAY AND PLACE OVER MEDIUM LOW HEA 'TIL HOT.
PREHEAT THE BROILER.
ADD OLIVE OIL TO FRYING PAN AND SAUTE' ONION UNTIL SOFT. ADD ASPARAGUS AND SUNDRIED TOMATO PESTO (OR SUN DRIED TOMATOES CHOPPED). ADD THE SALMON PIECES AND REMOVE FROM HEAT.
COMBINE THE EGG SUBSTITUTE AND WHIPPING CREAM WITH BLACK PEPPER AND MARJORAM (OPTIONAL). POUR OVER THE SALMON MIXTURE. COVER AND COOK OVER MEDIUM LOW HEAT FOR 7 MINUTES OR UNTIL THE BOTTOM IS SET AND THE TOP IS SLIGHTLY WET.
PLACE THE SKILLET UNDER THE BROILER (4"-6" FROM THE HEAT SOURCE) UNTIL THE TOP OF THE FRITTATA IS PUFFED AND SET 2-3 MINUTES. TOP WITH SOUR CREAM, (OPTIONS ARE SALMON ROE, MARJORAM, AND CHIVES) IF DESIRED. SLICE INTO WEDGES AND SERVE.





Number of Servings: 2

Recipe submitted by SparkPeople user INDEJAM09.






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