Smoked Salmon Frittata

• 8 stalks fresh asparagus
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/4 cup dry-packed sun-dried tomato
• 2 ounces smoked salmon, cut into bite-sized pieces
• 2 eggs
• 1/4 cup water
• 3 tablespoons nonfat dry milk powder
• 1/4 teaspoon chopped fresh marjoram
• 1 pinch fresh ground black pepper
• sour cream (optional)
• salmon roe (optional)
• chives (optional)

1. Boil 1 inch of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp.
2. Grease an oven-proof 8-inch skillet and place over medium-low heat until hot. Add the olive oil and saute the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from the heat.
3. Preheat the broiler.
4. Combine the eggs, water, dry milk, marjoram, and pepper, mixing well with a whisk or fork. 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.
5. Place the skillet under the broiler 4-6 inches from the heat source until the top of the frittata is puffed and set, 2-3 minutes. Top with sour cream, salmon roe, marjoram, and chives, if desired.
6. Slice into wedges and serve immediately.

olive oil, onion, tomato, salmon, eggs, water, nonfat dry milk powder, fresh marjoram, fresh ground black pepper, sour cream, salmon, chives

Taken from www.food.com/recipe/smoked-salmon-frittata-241185 (may not work)