Make This Easy Spring Onion Salmon Frittata

Since coming up with a fool-proof method of making a perfect frittata, I've been turning to them more and more as a convenient one-pan-meal. While many people think of frittata as an egg dish, I like making them with lots of vegetables and proteins with just enough egg to hold things together.

That's why they work great as an omelette for breakfast, a sandwich for lunch, or as a quick bite to accompany a glass of wine after a long day in the office. The best part is that you can use a combination of pretty much whatever you have in your fridge to make them. This time around I went with savory smoked salmon, nutty gouda and plenty of herbs and scallions.

One bunch of scallions may sound like a lot, but they shrink considerably after being sauteed, and they lend a marvelous sweetness to the frittata. Because there is a lot of salmon in here relative to the eggs, be sure to use one that isn't too salty.

If you end up with leftovers, this makes for a delicious sandwich along with some lettuce and very thinly sliced lemons.