You may also like
Categories:Viewed: 63 - Published at: 3 years ago
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups 1/8-inch-thick sliced onions
- 1/4 cup 1-percent milk
- 1/2 teaspoon kosher salt
- 10 large eggs
- 1 cup fresh, frozen or canned cooked peas
- Pinch ground black pepper
- 4 ounces smoked salmon, torn into 2-inch pieces
- 2 teaspoons chopped fresh flat-leaf parsley
Method
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat.
- Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes.
- Whisk the milk, salt and eggs together in medium bowl.
- Add the egg mixture to the skillet, then add the peas.
- Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes.
- Place the salmon pieces in a single layer on the eggs.
- Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes.
- Remove from the oven and cool for 5 minutes.
- Cut the frittata into six wedges and garnish with the chopped parsley.
