Protein rich foods are amazing for our bodies, because every cell is made up of protein. This frittata is perfect for breakfast, lunch or dinner; and my Private Chef clients would agree, it's DELICIOUS!
1 carton eggs
1/2 sweet vidalia onion
7 oz. wild salmon, cut into cubes
2 tbsp fresh dill
3 red potatoes, cut into bite sized cubes
1 tbsp olive oil + 1 tsp
1/2 tbsp salt
1/2 tsp pepper
Preheat oven to 400F. Toss the potatoes with 1/4 tsp salt and 1/2 tbsp of oil and bake for 20 minutes until tender.
In a saute pan heat the remaining 1/2 tbsp oil on medium heat and add the onions and cook for 10ish minutes until they are brown and caramelized. IF they are burning instead of browning turn the heat down.
Add the salmon to the onions and cook for 2 minutes. Remove the onion and salmon mix and transfer to a bowl to cool.
In a bowl whisk the eggs and season with the remaining salt and pepper, and add the dill.
Grease an oven safe baking dish with the remaining 1 tsp of oil. Add the whisked egg and then layer the baked potato and salmon onion mix.
Bake in the oven for 15 minutes of until the middle doesn't jiggle when shaken.
Remove from the oven, cool and garnish with the remaining dill.