For some reason, the May issues of Cooking Light always knock my socks off. I don't know what it is about them, but they practically hit me over the head with delicious spring food. Radishes! Asparagus! Watercress! Strawberries! Light dinners that you eat on the patio while drinking a glass of white wine and feeling quite French! So that's where this dinner came from. I found the smoked trout near the smoked salmon, and Cooking Light suggests substituting mushrooms if you're the vegetarian type, or if you're just not in the mood for smoked trout.- 8 ounces thin asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon 2% reduced-fat milk
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 4 large eggs
- 4 large egg whites (I used the yolks for ice cream.)
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese, divided
- 1 1/2 teaspoons chopped fresh dill
- 4 ounces smoked trout, skinned and flaked into large pieces
- Cooking spray
- 1 teaspoon canola oil
- 1/2 cup minced green onions
1. Preheat oven to 450°.
2. Cook asparagus in a large saucepan of boiling water 2 minutes. Drain and plunge asparagus into ice water; drain and pat dry.
3. Combine milk and next 4 ingredients (through egg whites) in a medium bowl, stirring with a whisk. Stir in asparagus, 2 tablespoons cheese, dill, and trout.
4. Heat a 10-inch ovenproof skillet over medium heat. Coat pan with cooking spray. Add oil and onions to pan; cook 1 minute, stirring occasionally. Pour egg mixture into pan; stir once. Cook without stirring for 2 minutes or until edges begin to set. Place pan in oven. Bake at 450° for 8 minutes or until eggs are just set. Remove from oven; sprinkle evenly with remaining 2 tablespoons cheese.
5. Preheat broiler.
6. Broil frittata 2 minutes or until lightly browned. Remove from oven; let stand 5 minutes. Cut into 8 wedges.
Nutritional Information
Yields 4 servings, Calories: 186, Fat: 10.2 g, Protein: 19.9 g, Carbohydrate: 4.3 g
