1

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

2

Heat 2 tablespoons of olive oil in a large, oven-proof skillet over medium heat.

3

Add one finely chopped onion to the skillet and sauté for about 5 minutes until translucent.

4

Stir in 100 grams of fresh spinach and cook for another 2 minutes until wilted.

5

In a bowl, whisk together 6 eggs, 100 milliliters of cream, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.

6

Fold in 200 grams of diced salmon and 1 tablespoon of dill into the egg mixture.

7

Pour the egg mixture over the sautéed vegetables in the skillet. Cook for 5 minutes on the stove until the edges begin to set.

8

Transfer the skillet to the preheated oven and bake for approximately 15 minutes, or until the frittata is fully cooked and slightly golden on top.

9

Once done, remove from the oven and let it cool for a few minutes before serving.

10

Top with 50 grams of roe right before serving for an elegant finish.

4

• Add fresh herbs like parsley or chives for added flavor.
• Incorporate different vegetables like bell peppers or zucchini.
• Serve with a spicy aioli or salsa for extra zest.

• Ensure the skillet is well-oiled to prevent sticking.
• Use a thermometer to check that the frittata has reached an internal temperature of 70 degrees Celsius (160 degrees Fahrenheit).
• Feel free to use smoked salmon for a more intense flavor.

• fat: 22g
• protein: 25g
• calories: 320
• carbohydrates: 5g

This dish is rich in omega-3 fatty acids from salmon, providing anti-inflammatory benefits and promoting heart health.

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