Asparagus and smoked salmon frittata

I found this one in the new Cook.ing Light magazine and modified the dish ever so slightly. It called for smoked trout, but I chose the smoked salmon instead due cost and package size. The substitution was great! I also chose to saute the asparagus rather than steam it. This is a super easy dish to make, coming together in about 30 minutes or less.

8 oz thin asparagus, trimmed and cut into 1-inch pieces
1/2 cup green onion, chopped
1 TBS 2% reduced fat milk
1/4 tsp black pepper
1/8 tsp salt
4 large eggs
4 large egg whites
1/4 cup grated fresh Parmesan (I used the Quattro Formagia blend from Trad.der Joes)
1 1/2 tsp fresh dill, chopped ( I used 1/2 tsp dried dill)
4 oz smoked salmon, skinned and flaked

1. Pre-heat oven to 450
2. Saute asparagus in non-stick skillet over med-high heat until crisp tender, about 3 - 5 minutes. Add green onions just before removing from heat.
3. Combine milk, salt, pepper and eggs in a bowl. Whisk.
4. Transfer asparagus mixture into an oven proof skillet coated with oil or cooking spray (cast iron worked well) and add eggs, stirring to combine. Sprinkle with cheese and cook over med-high heat for a few minutes until edges begin to set.
5. Place skillet in oven and cook 8 minutes.
6. Increase heat to broil and cook another 2 minutes until brown and bubbly.

I served this with a side of fresh local tomatoes, sliced and sprinkled with salt/ pepper and a crusty dinner bread. YUMMY!

Twice-Baked Salmon Potatoes

Who doesn't like twice baked potatoes? They are so deliciously rich with butter and cheese. Oh, the frozen kind DO NOT COUNT! I am talking home made twice baked potatoes. Before I made these baked delights, I imagined the process to be too much work. I was so wrong! The only thing you have to keep in mind when making twice baked potoatoes is the timing. The spuds have to bake for about an hour before scooping out the middle and baking again for about 15 minutes. Just plan ahead a little, but as far as work goes, making twice baked potatoes is not much more difficult than mashed potatoes.

As far as making them less caloric, use fat free milk and less cheese. I usually use 2 % milk and always choose low-fat sour cream. I would not skimp too much on the butter though, as that provides some vital richness to the potatoes.

4 large baking potatoes

1/2 cup sliced green onions

1/2 cup reduced fat sour cream (I bet I use a little more)

1/3 cup milk

3 1/2 TBS butter, softened

3 TBS prepared horseradish

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 (4.5 oz) package hot-smoked salmon

1/4 cup grated fresh Parmesan cheese (I know I used more, because I LOVE cheese)

1. Preheat oven to 450 degrees

2. Bake potatoes at 450 for 50 minutes or until done. Let cool slightly

3. Reduce oven temp to 400 degrees

4. Cut each potato in half lengthwise, and scoop out pulp, careful not to cut through the skin.

5. Combine potato pulp, onions, and next 7 ingredients in a large bowl. I just use my fingers to break the salmon into bits, leaving the skin behind. Mash up until smooth.

6. Spoon mixture into the potato skins and sprinkle with cheese. Bake on a cookie sheet for 15 minutes.