1 Tbsp. olive oil
1 medium red bell pepper, diced 
1 small onion, diced 
1 Tbsp chopped fresh basil 
12 large eggs 
1/3 cup heavy cream 
1 cup shredded Italian blend cheese 
Kosher salt and freshly ground black pepper 
8 ounces Honey Smoked Salmon, broken into small pieces 

Preheat the oven to 300 degrees F.

Heat the olive oil in an oven-safe, 10-inch nonstick skillet over medium-high heat. Add the pepper and onion to the skillet and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the basil and cook until just fragrant, about 1 minute.  

Meanwhile, whisk the eggs, cream, cheese, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until combined. Remove the skillet from the heat and add the Honey Smoked Salmon. Pour the egg mixture on top and gently stir to incorporate the fillings. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes.  

Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.   

Serves 6-8