Cauliflower, Asparagus and Smoked Salmon Fritatta
1 cup cauliflower florets
10 thin spears asparagus, chopped
1/4 cup egg beaters (or 1 egg and 1 egg white, lightly beaten with 1 tbsp water)
3 thin slices smoked salmon, julienned
In a small, non stick pan, steam-braise cauliflower in lightly salted water until just tender. Add asparagus and continue to cook until tender-crisp. Drain. Spray pan with non-stick spray. Return vegetables to pan and toss over med-high heat until any excess water is removed. Evenly add 1/4 cup egg beaters (or lightly beaten egg). Allow to cook until bottom is set, about 1 minute. Scatter smoked salmon over the top, then place under the broiler until top is set and salmon is heated through.
Serve with cucumber-yogurt sauce*, or tzatziki. Serves 1
*Cucumber yogurt sauce - stir together 1/8 cup plain yogurt, 1/8 cup finely chopped cucumber, pinch of dried dill, squeeze of fresh lemon, salt and pepper to taste.