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 dozen eggs until creamy. Add 1 cup cream, 4 ounces feta cheese, half pound Chicken of the Sea(r) Salmon, 1/4 cup green onions, 3 tablespoons dill, 1 teaspoon salt and 1/2 teaspoon pepper; blend well.
Pour salmon mixture over onions. Place the omelet pan in the center of the oven. Bake for 50 minutes or until it puffs and knife inserted in center comes out clean. Slice into 8 wedges and serve immediately.