8 stalks fresh asparagus
1 tbsp. extra-virgin olive oil
1/2 Bermuda onion
1/4 c. dry-packed sun-dried tomatoes
2 oz. smoked salmon
3 1/2 c. liquid substitute
1/4 c. water
4 tbsp. nonfat dry milk
1/4 tsp. chopped fresh marjoram
pinch of freshly ground black pepper

Boil 1-inch of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp. Coat an ovenproof 8-inch skillet with cooking spray and place over medium-low heat until hot. Add the olive oil and sauté the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from heat.

Preheat the broiler; combine the egg substitute, water, dry milk, marjoram and pepper. Pour over salmon mixture; cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4 to 6-inches from the heat source until the top of the Frittata is puffed and set, 2 to 3 minutes. Top with fat-free sour cream, salmon roe, marjoram and chives if desired. Slice into wedges and serve immediately.

Serves 2.