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Ingredientes
- 1/4 lb asparagus
- 8 x egg
- 1/4 c. freshly minced chives
- 1/4 c. minced fresh parsley salt, to taste cracked black pepper, to taste
- 2 Tbsp. extra virgin olive oil
- 1/2 c. thinly sliced sweet onion
- 1 sm red pepper, diced
- 1/2 lb salmon, fillet, cut into 1-inch cubes
Direcciones
- Preheat oven to broiler setting.
- Trim about 2 " off the bottom of asparagus spears and cut remaining asparagus into 2 inch pcs. Fill a medium pot with salted water. Bring to a boil and blanch asparagus for 2 min. Drain and reserve.
- Combine Large eggs in medium bowl with half the herbs. Stir with fork only till blended. Season with salt and pepper.
- Meanwhile, heat half the extra virgin olive oil in an 10" non -stick skillet (preferably with heat proof handle). Add in the onions and saute/fry on medium high heat for about 3-4 min or possibly till soft and golden brown. Add in the red pepper and saute/fry for 1 minute. Add in the salmon and continue to saute/fry for about 2 min, till salmon is just opaque. Add in blanched asparagus. Immediately pour egg mix over top and reduce heat to low.
- Let frittata set for about 5 min on low heat, till hard but still wet on top. Finish cooking the frittata under broiler if you like for 1 minute or possibly till golden brown. Sprinkle with remaining herbs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 321 | |
| Calories from Fat 208 | 65% |
| Total Fat 23.2g | 29% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 403mg | 134% |
| Sodium 160mg | 7% |
| Potassium 431mg | 12% |
| Total Carbs 4.39g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.97g | 2% |
| Protein 23.44g | 38% |
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