Savoury Salmon and Egg Frittata

Step 1:
Drain the flaked pink canned salmon in a colander until well-drained.

Step 2:
Place the butter in a fry pan and heat over medium-high heat. Add the chopped onion and diced red pepper; sauté until softened, about 5 minutes. Set aside.

Step 3:
In a large mixing bowl, whisk together eggs, sour cream, dried dill, salt, pepper, and chopped chives. Stir in the sautéed onion/red pepper mixture and the drained salmon.

Step 4:
Preheat the oven to 375°F (190°C). Lightly grease an 8” square pan, then spread the salmon and egg mixture evenly in the pan.

Step 5:
Bake for about 30 minutes or until the center of the frittata is no longer wet on top. Remove from the oven and sprinkle the cheddar cheese evenly over the top. Return to the oven for 5 minutes more to melt the cheese and lightly brown.

Step 6:
Allow to rest for 10 minutes before serving.

Step 7:
Cut into 8 servings, garnish with a dollop of sour cream and a sprinkle of dried or fresh dill.