Yield: 4 frittatas; 32 servings. 2 cups red onion, diced 1/4 cup sweet butter 4 dozen eggs, extra-large 4 cups heavy cream 1 lb. feta cheese with basil, crumbled 1 40-oz. pouch Chicken of the Sea(r) Premium Pink Salmon 1 cup green onions, chopped 3/4 cup fresh dill, chopped 4 tsp. kosher salt 2 tsp. fresh ground pepper Preheat oven to 350ºF. For each frittata, sauté 1/2 cup onion and 1 tablespoon butter in a 10-inch oven-proof pan until tender. Remove from heat. In a large bowl, beat 1 ...
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