Salmon, Arugula, and Feta Frittata

Ingredients

• 2 tablespoons extra-virgin olive oil (or butter)
• 1/4 cup red onion (thinly sliced )
• 2 cups baby arugula (packed)
• 4 oz. cooked salmon (flaked apart)
• 4 oz. feta cheese (chopped or crumbled )
• 8 eggs (beaten)
• kosher salt (to taste)
• black pepper (to taste)
• fresh parsley (for garnish (optional))

Method

1. Heat the olive oil (2 tablespoons) in a medium oven-safe skillet (such as a stainless steel or a well-seasoned cast iron skillet) over medium high heat.
2. Sauté the sliced red onion (1/4 cup) in the oil until softened and starting to brown, about 3 minutes.3 min timer
3. Add the arugula (2 cups packed), season with salt and pepper to taste, and turn the heat down to medium. Stir until arugula has wilted, about 2 minutes.2 min timer
4. Stir in cooked salmon (4 oz.), feta (4 oz.), and 8 beaten eggs and season again with salt and pepper, if needed.
5. Keep stirring for about one minute, until eggs begin to set a bit.
6. Place under the broiler for 6-8 minutes, or until eggs have set and top of frittata is golden brown.8 min timer