6 servings
Ingredients:
2 fillets of sockeye salmon
1/2 cup uncooked onion, chopped
8 large eggs
1 tbsp horseradish
1 1/2 cup peas, frozen
1 tbsp fresh parsley, chopped
Directions:
Preheat oven to 400F. Spray a 9" round casserole dish. Set aside.
Place the salmon fillets in a microwave bowl with a splash of water, cover and microwave on high for 2 minutes.
In a small skillet, cook the chopped onion until soft, about 2-3 minutes. Add to the prepared casserole dish.
In a medium bowl, beat the eggs with the horseradish and set aside.
Add the frozen peas to the onions and then flake the salmon fillets over them. Pour over the eggs and briefly stir to mix.
Bake for 30 minutes until the frittata is golden and puffy and the center feels firm and springy.
Sprinkle with chopped parsley
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