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Onion
and Salmon Frittata
3 tablespoons olive oil
1 large Spanish onion, coarsely chopped
4 eggs
large pinch dried oregano
salt and pepper
4 ounces salmon, poached, skinned, boned and flaked
1 tablespoon butter
In a nonstick skillet, heat 2 tablespoons of the
oil and gently fry the onion, stirring frequently,
for about 20 minutes or until golden. Beat the eggs
and oregano together. Season. Stir in the salmon and
cooked onion.
Melt the remaining oil with the butter in the skillet
and when sizzling pour in the egg mixture. Cook until
the bottom has set, then either turn it over or put
it under the broiler to cook the other side.
SERVES 4
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