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 Chicken of the Sea® Premium Pink Salmon (40 oz. pouch)

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 1/2 cup onion and 1 Tbsp. butter in a 10" oven-proof pan until tender. Remove from heat.

In large bowl, beat eggs until creamy. Add cream, feta cheese, Chicken of the Sea® Salmon, cup green onions, dill, salt and 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 frittata into 8 wedges and serve immediately.