1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
6 ounces cream cheese, crumbled
1/2 pound smoked salmon, chopped
1/2 cup chives, chopped
3 tablespoons chopped fresh dill (optional )
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.
Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
In a large bowl, beat the eggs. Add the heavy cream, cream cheese, smoked salmon, chives, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven.
Bake the frittata for about 35-40 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.