Protein-Packed Frittata

• Olive oil spray

• 1 large russet potato, peeled and thinly sliced

• 8 large eggs

• 1/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/4 cup grated Parmesan

• 4 oz smoked salmon, cut into 1-inch pieces

• 1/4 cup fresh basil, chopped

Preheat oven to 400. Spray a large, oven-safe skillet (such as a cast-iron skillet) with olive oil cooking spray.

Place the potato slices in the skillet. Spread them out. Cover with a lid and cook over medium heat for about 8 minutes until the potatoes are fork tender.

While the potatoes are cooking, using an electric hand whisk, beat the eggs with salt and pepper until foamy. Add the Parmesan and whisk to incorporate.

Pour the egg mixture into the skillet over the potatoes. Arrange the salmon pieces and basil on top of the eggs. Cook about 3 minutes, until bottom is set, then transfer to the oven to finish cooking, 10-15 more minutes. Frittata is done when puffy and golden and a toothpick inserted in center comes out clean.

Cool 5 minutes in skillet, then carefully loosen the edges with a spatula, slice, and serve.