8 spears fresh asparagus
50 ml orange juice
20 gms margarine
5-6 fresh basil leaves
2 tbsp olive oil
low fat cookng spray
1 tbsp extra-virgin olive oil
Half of 1 browm onion
50 g dry-packed sun-dried toatoes
50 g smoked salmon
2 eggs
50 ml water
3 tbsp skimmed milk powder
1/4tsp chopped fresh marjoram
pinch pepper powder

Smoked Salmon Fritata ( Seafood )

Bring very little water to a boil and cook asparagus uncovered until tender. Hear olive oil and saute onion until soft. Add asparagus, tomatoes and smoked salmon. Remove from heat. Spray a baking dish with the cooking spray. Transfer the cooked contents into the dish. Preheat oven to 150'C. Combine eggs, water, milk powder, marjoram and pepper. Pour over the salmon mixture. Cover and bake for 20 minutes or till top of the frittata is puffed and set. Slice into wedges and serve.
Serves two.