Serves 2; can be doubled.
Ingredients
2 Tbsp chopped onion
1/4 cup chopped fennel bulb (white part only; save a few fronds for garnish)
2 tsp olive oil
4 large eggs
1 Tbsp half-and-half or milk, or water
1/2 avocado, chopped
2 slices smoked salmon, chopped (approximately 3 Tbsp)
2 Tbsp roughly chopped fresh parsley
2 Tbsp grated Parmigiano-Reggiano cheese
Black pepper, to taste
Directions
Preheat the broiler.
In a small bowl, combine the onion and fennel.
On the stovetop, heat an 8-inch oven-proof nonstick frying pan over low heat, and swirl the oil to coat the bottom and sides. Add the onion and fennel, and sauté gently until the onion is translucent.
Meanwhile, beat the eggs with the half-and-half in a medium bowl. Add to that the avocado, salmon, and parsley. When the onion is cooked, pour the egg mixture into the frying pan.
Cover the pan and cook over low heat for 8 minutes, occasionally using your spatula to pull the sides of the egg away from the pan and let the uncooked egg from the top run underneath. When the frittata is almost set (still wet and jiggly in the center), remove the cover. Sprinkle on the parmesan cheese.
Place the pan under the broiler for 1-2 minutes, until the eggs have puffed slightly, and the cheese is just starting to bubble and brown at the edges.
Remove the pan from the oven, and let cool for 2-3 minutes before serving. Serve warm, at room temperature, or chilled.