Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups 1/8-inch-thick sliced onions
• 1/4 cup 1-percent milk
• 1/2 teaspoon kosher salt
• 10 large eggs
• 1 cup fresh, frozen or canned cooked peas
• Pinch ground black pepper
• 4 ounces smoked salmon, torn into 2-inch pieces
• 2 teaspoons chopped fresh flat-leaf parsley

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F. Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes. Whisk the milk, salt and eggs together in medium bowl. Add the egg mixture to the skillet, then add the peas. Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes. Place the salmon pieces in a single layer on the eggs. Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes. Remove from the oven and cool for 5 minutes. Cut the frittata into six wedges and garnish with the chopped parsley.