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Salmon and Asparagus Frittata

Name: Salmon and Asparagus Frittata
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

A small grocery run gets this on the table.

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directions

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.

Recipes sourced from Epicurious.com.

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