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SALMON SPINACH FRITTATA
3 TBS. BIG HORN BASIL OLIVE OIL
1 RED ONION, CHOPPED
2 CUPS FRESH BABY SPINACH
1 CUP COOKED SALMON
1 TSP. DILL
1 TSP. SEA SALT
1 TSP. WHITE PEPPER
8 LARGE EGGS, LIGHTLY BEATEN
¼ CUP GRUYERE CHEESE, SHREDDED
WARM OLIVE OIL OVER MEDIUM HEAT IN A 10-INCH ROD IRON SKILLET. ADD ONIONS AND COOK, STIRRING OFTEN, UNTIL SOFTENED, ABOUT 5 MINUTES. ADD SPINACH AND SALMON; SEASON WITH DILL, SALT AND PEPPER. SAUTÉ UNTIL HEATED THROUGH.
PREHEAT BROILER TO LOW AND SET AN OVEN RACK ABOUT 5 INCHES FROM HEAT SOURCE. POUR EGGS INTO SKILLET AND STIR BRIEFLY TO DISTRIBUTE VEGETABLES AND SALMON. REDUCE HEAT TO LOW AND COOK ABOUT 7 MINUTES. SPRINKLE WITH CHEESE.
PLACE SKILLET UNDER BROILER; COOK UNTIL TOP IS GOLDEN BROWN; ABOUT 7 MINUTES. COOL ON STOVE IN PAN ABOUT 5 MINUTES. ENJOY!
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