Smoked Salmon and Dill Frittata

Prepare the Egg Mixture

1. In a large mixing bowl, whisk the eggs together with the milk until fully combined and slightly frothy.
2. Gently stir in the chopped fresh dill and season with a pinch of salt and a generous grind of black pepper. Keep in mind that smoked salmon and feta are already salty.

Sauté the Onion

3. Melt the butter in a medium non-stick, oven-safe skillet over medium heat.
4. Add the sliced red onion and cook for 3 to 4 minutes until it begins to soften and turn translucent.

Cook the Frittata

5. Preheat your oven's grill (broiler) to medium-high.
6. Pour the egg mixture into the skillet over the onions, swirling gently to distribute them evenly.
7. Scatter the smoked salmon pieces and crumbled feta cheese evenly across the top of the eggs.
8. Cook undisturbed on the stovetop for 5 to 6 minutes over medium-low heat, until the edges are set but the center remains slightly runny.

Grill and Serve

9. Transfer the skillet to the preheated oven under the grill.
10. Cook for 3 to 4 minutes, keeping a close eye on it, until the top is puffed, golden brown, and completely set.
11. Slide the frittata out of the pan onto a cutting board, slice into wedges, and serve warm.