|8||medium or large eggs|
|freshly ground pepper to taste|
|1 tbsp / 15 ml||olive oil|
|1||small onion, cut into thin wedges|
|7 oz / 200 g||smoked salmon, cut into 1/2 inch (1 cm) pieces|
|1/3 cup / 75 ml||fresh dill, finely chopped|
Preheat oven to 350°F (180°C).
In a large mixing bowl, vigorously whisk eggs until frothy – about 15 to 20 seconds. Add pepper; whisk another 5 seconds to combine. Set aside.
Heat oil in a 10-inch (25 cm) ovenproof skillet over medium heat. When pan is hot, add onions and sauté for 8 to 8 to 10 minutes. Add salmon and continue to sauté until salmon is opaque, about 2 to 3 minutes.
Add eggs and dill to skillet, and then immediately place skillet in oven. Bake for 18 to 20 minutes, or until eggs are set and the top of the frittata begins to puff up. Remove from heat, and immediately run a knife or rubber spatula around the edge of the skillet to loosen the edges of the frittata.
Serve warm. Garnish with a think slice of smoked salmon and caper berry if desired.
Nutrition per serving: 155 cal, 14 g pro, 10 g total fat (2 g saturated fat), 3 g carb, 0 g fibre, 226 mg chol, 334 mg sodium
Source: Leslie Beck's Healthy Kitchen