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

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

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

Preheat the oven to 375’F ‘C. Lightly grease an 8” square pan. Spread the drained salmon on the bottom of the pan. Pour the egg mixture over salmon. Lightly wiggle the pie plate to ensure the egg is spread evenly. Place it in the preheated oven and bake it for ~30 minute or until the center of the frittata is no longer wet on top. Remove it from the oven and sprinkle the cheddar cheese evenly over the top and cook for 5 minutes more to melt the cheese and lightly brown. Allow to rest for 10 minutes before serving.

Cut the pan into 8 servings. Garnish with a dollop of sour cream on top of each serving and a sprinkle of dried or fresh dill. 

Serving Suggestions:
Serve with a scone or tea biscuit and a tossed garden salad for lunch or dinner.


Brought to you by: Egg Farmers of Ontario