Yield: 4 frittatas, 32 servings.

2 cups red onion, diced

¼ 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® Premium Pink Salmon

1 cup green onions, chopped

¾ cup fresh dill, chopped

4 tsp. kosher salt

2 tsp. fresh ground pepper

Preheat oven to 350°F. For each frittata, saute ½ cup onion and 1 Tbsp. butter in a 10" oven-proof pan until tender. Remove from heat.

In a large bowl, beat 1 dozen eggs until creamy. Add 1 cup cream, 4 oz. feta cheese, half pound of Chicken of the Sea® Salmon, ¼ cup green onions, 3 Tbsp. dill, 1 tsp. salt and ½ tsp. pepper. Blend well. Pour salmon mixture over onions. Place the omelet pan in 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.