Salmon-Spinach Frittata

• 1 tablespoon olive oil
• 8 scallions, white and light green parts, thinly sliced
• Salt and pepper
• 5 ounces baby spinach, thick stems removed, leaves roughly chopped
• 1 tablespoon chopped fresh dill or 1 tsp. dried dill
• 8 large eggs, beaten
• 1 4- to 6-oz. can wild-caught salmon, drained, skin and bones removed
• 3 ounces cream cheese, cut into 1/2-inch pieces

1. Preheat oven to 425u0b0F with rack in middle position. Warm oil in a 10-inch nonstick ovenproof skillet over medium heat. Add scallions, season with salt and saute until softened, about 1 minute. Add spinach and saute until wilted, about 2 minutes longer. Reduce heat to medium.
2. Whisk dill into eggs; season with salt and pepper. Pour egg mixture into skillet. Distribute salmon and cream cheese pieces evenly. Cook, without stirring, until mixture firms up around edges, 3 to 5 minutes.
3. Transfer skillet to oven and bake until frittata center is set, about 10 minutes. Serve hot or at room temperature.

olive oil, scallions, salt, baby spinach, dill, eggs, wildcaught salmon, cream cheese

Taken from www.myrecipes.com/recipe/salmon-spinach-frittata-0 (may not work)