Breakfast recipe: Shiitake Mushroom & Asparagus Frittata with Smoked Salmon

Ingredients:
Cooking oil spray or olive oil in a mister
3 oz shiitake mushrooms, stems discarded, caps washed and sliced
3 oz asparagus spears, trimmed and cut into 1 in. pieces
2 large egg whites
1/2 large egg
1 1/2 tablespoons fat-free soy milk or skim cow's milk
1/8 teaspoon salt
1 tablespoon plus 1 teaspoon chopped fresh dill
1/8 teaspoon freshly ground black pepper or white pepper
2 oz smoked salmon, coarsely chopped
1 tablespoon reduced-fat sour cream

Heat an ovenproof, slope-sided skillet coated with cooking oil spray over medium heat.
Add mushrooms and asparagus and cook 5 minutes, stirring occasionally.
Preheat broiler.
In a medium bowl, beat together egg whites, egg, milk, 1 tablespoon dill, salt and pepper.
Stir in smoked salmon.
Pour mixture into skillet over vegetables and mix well.
Cook without stirring until eggs are set on the bottom (about 4 minutes. Center will be wet)
Transfer to broiler and broil 2-5 inches from heat for 1-2 minutes until eggs are just barely set.
Cut into wedges, sprinkle with remaining dill, and serve with sour cream.

2 Servings.
Nutritional Information per Serving
Calories: 108
Fat:3.9 grams
Cholesterol: 63 milligrams
Fiber:1.3 grams
Carbohydrates: 5 grams
Protein: 13.7 grams
Sodium: 805 milligrams
Potassium: 439 milligrams