Smoked Salmon-Spring Pea Frittata

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat.

3. 3

   Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes.

4. 4

   Whisk the milk, salt and eggs together in medium bowl.

5. 5

   Add the egg mixture to the skillet, then add the peas.

6. 6

   Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes.

7. 7

   Place the salmon pieces in a single layer on the eggs.

8. 8

   Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes.

9. 9

   Remove from the oven and cool for 5 minutes.

10. 10

    Cut the frittata into six wedges and garnish with the chopped parsley.

11. 11

    Cook's Notes: If your skillet is larger or smaller than 12 inches, adjust the cooking time accordingly.

12. 12

    Larger skillets will require less cooking time and the frittata will be flatter.

* Per serving · 4 servings · Values may vary.

No additional tips available.