Smoked Trout, Caper And Dill Frittata

• 1 tbsp olive oil
• 1 None red onion, thinly sliced
• 6 oz smoked trout fillet, bones and skin discarded, flaked into chunks
• 8 None eggs, lightly beaten
• 3/4 cup ricotta cheese
• 1/4 cup capers, drained and rinsed
• 2 tbsp snipped dill, plus additional, to serve

1. Heat oil in a deep 8-inch skillet on high heat. Saute onion for 1-2 mins until tender. Stir in trout and remove pan from heat. Reduce heat to low.
2. Mix eggs, ricotta, capers and dill in a large bowl. Pour over onion and trout in pan. Return pan to heat and cook for 4-5 mins until frittata begins to brown on the bottom and become firm. Meanwhile, preheat broiler to high.
3. Place pan under hot broiler for 3-4 mins until frittata is golden and set. Serve in wedges garnished with additional dill.

olive oil, red onion, trout fillet, eggs, ricotta cheese, capers, dill

Taken from recipes-plus.com/api/v2.0/recipes/31810 (may not work)