This takes about 30 minutes to make- so perfect for a dinner, or weekend brunch.

Start with some great smoked salmon. There are a lot of ways to smoke a salmon - but the best is if they are slowly smoked, over days. If you don't have the luxury of getting smoked salmon from the Yukon River - that has spent four days smoking at 80 degrees F, you have missed one of the great treats.

Ingredients:

5 large egg whites

1 large egg

2 Tablespoons of UNSALTED butter

6 ounces of shitake mushrooms (buy them without stems and already sliced)

6 ounces of asparagus tips (about one inch or 2.5 cm)

4 ounces of smoked salmon (remove the salmon skin)

4 ounces of crumbled goat cheese (French not Norwegian for this recipe)

Fresh dill - chopped (about 2 tablespoons)

3 tablespoons of milk

Salt to taste (very little salt is needed- not even a teaspoon- the salmon will salt it)

DIRECTIONS

You will need to place the rack on the broiler so that it will keep the pan you us about 4-5 inches below the broier. I use an ovenproof saute pan, but you can use a deep fry pan. Turn the broiler on.

Place an ovenproof saute pan over medium to medium low heat and coat the base with a teaspoon of unsalted butter. Add the mushrooms and asparagus tips and cook for about five minutes- stiring periodically.

In a separate bowl mix the egg whites, egg, milk, and about 1 tablespoon of dill -- VERY gently.  Pour this mix into the saute pan. Press the vegetables down and cook over the medium (to medium low) heat until the eggs are set (they should be wet ) Take the pan off the burner, add the goat cheese.

Place the pan in the broiler and heat for two minutes - until the eggs are set and the cheese is melted. Garnish the remaineg with dill, or chives and lemon wedges. Serve HOT

Serves 4

219 calories, 14 gm fat (8.4g sat), 442.3 cholesterol, 459 mg sodium, 19 g protein, 0.6 g fiber