High in Omega-3 fatty acids, this breakfast wonder makes your RealAge younger by 4.9 days every time you eat it. Wild King Salmon is best when it’s fresh: buy some from Specials in the Store.
Preparation Time:  12 minutes
Cooking Time:  12 minutes
Servings  4
Serving Size:

Ingredients:
Butter flavored cooking spray
6 ounces shiitake mushrooms, stems discarded, caps sliced
6 ounces asparagus spears, trimmed and cut into 1 inch pieces
5 large egg whites
1 large egg
3 tablespoons fat free soymilk or milk
2 tablespoons chopped fresh dill, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces smoked salmon, coarsely chopped
2 tablespoons reduced fat sour cream, such as Daisy brand (gluten-free)

Directions:
Heat any over proof 10 inch skillet with sloped sides over medium heat. Coat with cooking spray; add mushroom caps and asparagus; cook 5 minutes, stirring occasionally. Preheat broiler. In a medium bowl, beat together egg whites, egg, milk, 1 tablespoon of the dill, salt and pepper. Stir in smoked salmon; pour mixture into skillet over vegetables; mix well. Press vegetables down into an even layer under the egg mixture. Cook without stirring until eggs are set on bottom, about 4 minutes. (Center will be wet.) Transfer to broiler; broil 4 to 5 inches from heat source 2 minutes or until eggs are set. Cut into wedges. Drop on spoonfuls of sour cream and sprinkle remaining 1 tablespoon dill over frittata before serving.
Tips:
Tips This dish keeps well, too—-if there is any left over, take it on a picnic, or have it for a snack.

Substitutions:
Crimini mushrooms may replace the shiitake mushrooms but with some loss of flavor; 2 teaspoons dried dill weed my replace the fresh dill, if the dried dill is fresh and crushed between your fingers for extra aroma; lox that is not salty may replace the smoked salmon.
Nutrition Facts:
Fat Calories: 35.00 g
Total Fat:  3.90 g
Sat. Fat:  1.30 g
Cholesterol:  63.00 mg
Total Carbohydrate:  5.00 g
Fiber:  1.30 g
Sugars:  1.30 g
Protein:  13.70 g