Smoked Salmon and Spinach Frittata

Source/Author: George

Makes 6-8 servings

Ingredients:

• salt	1/4 teaspoon
• vegetable oil	2 tablespoons
• eggs	10
• Black pepper	1/4 teaspoon
• red onion, diced	1 medium
• clove garlic, minced	1
• baby spinach	6 ounces
• dried dill weed	1 teaspoon
• smoked salmon, chopped	4 ounces
• Dubliner cheese, cut into 1/4-inche cubes	4 ounces

1. Position oven rack in upper-middle position. Preheat broiler.

2. Heat 1 tablespoon oil in large ovenproof nonstick skillet. Add onion; cook 7 to 8 minutes or until softened, stirring occasionally. Add garlic; cook and stir 1 minute. Add spinach; cook and stir 3 minutes or until just wilted. Transfer mixture to small bowl.

3. Whisk eggs, dill, salt and pepper in large bowl until blended. Stir in salmon, cheese and spinach mixture.

4. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add egg mixture; cook about 3 minutes, stirring gently to form large curds. Cook undisturbed 5 minutes or until eggs are just beginning to set.

5. Transfer skillet to oven. Broil 2 to 3 minutes or until frittata is puffed, set and lightly browned. Let stand 5 minutes; carefully slide frittata onto large plate or cutting board. Cut into wedges.