4 oz package of lox (thinly sliced smoked salmon, free of sugars or preservatives)
1/4 red onion, thinly sliced
1 TBSP capers
1 TBSP butter or ghee
salt and pepper
Optional: lemon wedges
Whisk together all of the eggs with a little salt and pepper. Melt the butter (or ghee) in your favorite frittata making pan at medium temperature. When hot, pour in half of the eggs and cover. After 2-3 minutes the egg should start to pull away from the side of the pan… time to add the good stuff. Gently lay as much of the smoked salmon as you can manage (I only got about 3 oz in), 1/2 tablespoon of capers and half of the thinly sliced red onion. Slowly pour in the remaining eggs, trying not to disturb the fish and onions. If the first layer of egg is done enough and if you pour slow, they should stay in place. Recover for 2-3 minutes, until the sides of the egg pull away from the pan again.
Once the edge of the eggs start to firm up and pull away from the pan, remove the lid and transfer to the broiler. I set my broiler to high and let it go for 2-3 minutes or until the top has taken on some color and the egg is no longer runny, especially around any meat and veggies.
When the frittata’s time under the broiler has come to an end, set the pan back on the stove (but off the heat) and cover again for the final time. Let the frittata rest for a few minutes. The steam will help to loosen the frittata from the pan, making for an easy exit.
Slide the frittata onto a cutting board, top with remaining onion slices and capers. Cut into desired portion sizes and serve with a lemon. Delish!
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