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Smoked Salmon And Red Pepper Frittata

eggs, salmon

1 tablespoon plus
1 teaspoon olive oil
1 medium red bell pepper; julienned
6 large eggs
2 tablespoons light cream
1/4 pound sliced smoked salmon; cut into 1/2-inch square
1 green onion; chopped
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
salt

In 10-inch heavy ovenproof frypan, heat oil over medium heat. Add red pepper and sauté for about 5 minutes or until tender. Preheat broiler. In medium bowl, whisk eggs and cream until frothy. Whisk in salmon, green onion and pepper. Pour into frypan over red pepper and cook over medium heat for about 6 minutes or until bottom of frittata is just golden, lifting the edges of frittata and tilting pan occasionally to allow uncooked egg to run underneath. Sprinkle with cheese and broil for 1 to 2 minutes or until top is puffy and golden. Slide on to serving platter and cut into wedges to serve. Season to taste with salt. For four people, this is a light dinner. Add a chewy bread and a substantial salad - greens with grilled vegetables in the summer, with oranges and Niçoise olives in the winter - to make it a sustaining meal.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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