Ingredients
1 Tbsp finely chopped garlic
2 Tbsp finely chopped onion
1 cup finely chopped portobello mushrooms
2 Tbsp finely chopped green bell pepper
2 Tbsp finely chopped red bell pepper
2 cups egg substitute, such as egg beaters
4 cups cooked whole wheat angel hair pasta, chilled for at least 30 minutes
Freshly ground black pepper
Cooking spray
2 pounds smoked salmon
1 medium red onion, thinly sliced, for serving
1/4 cup small capers, drained, for serving
1/2 cup low fat sour cream, for serving
6 lemon wedges, for garnish
1 1/2 Tbsp chopped fresh parsley, for garnish
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Directions
Heat a nonstick skillet and sauté garlic, onion, mushrooms, and bell peppers until softened, about 5 minutes. Remove from heat and set aside in refrigerator to chill. Stir together eggs, pasta and herbs and season with pepper. Combine with chilled vegetables. For each frittata, spray a 7-inch nonstick skillet, and ladle approximately 2 Tablespoons of the batter into the skillet to make 32 pancakes. Cook over medium heat for 2 minutes on each side, until brown. Transfer the pancakes to a plate and keep warm in a 275°F oven. Slice salmon into 32 thin slices. To serve, place 1 slice salmon on top of each warm potato pancake. Top with an onion slice, 1/3 teaspoon capers, and 1/4 teaspoon sour cream each. Garnish each pancake with a lemon wedge and a sprinkling of parsley. Serve immediately. Serves 32
Nutrition Info: Cals 97, Total Fat 3.8g, Sat Fat 0.9g, Chol 15mg, Sodium 292mg, Fiber 1g, Carbs 8g, Pro 7g
