Instructions

• Preheat the oven to 400°F (200°C).
• Crack all 10 eggs into a medium-large bowl. Whisk vigorously by hand until the eggs are well beaten and frothy, about 2 minutes.
• Add 1/2 cup heavy cream, 1/3 cup whole milk, 2 tablespoons finely chopped scallions, 2 tablespoons finely chopped fresh dill, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon salt to the eggs. Whisk until fully combined and set the mixture aside.
• Place a large ovenproof skillet over medium heat and add 2 tablespoons butter. Melt the butter completely and swirl to coat the bottom and sides of the skillet.
• Pour the egg mixture into the hot skillet, smoothing it gently so it spreads evenly.
• Immediately arrange 3/4 cup thinly sliced red onion evenly over the eggs. Scatter 4 ounces cream cheese (cut into small cubes) over the onions, then lay 4 ounces smoked salmon (cut into large strips) across the top. Add the 2 Roma tomatoes, sliced thin, in an even layer, and sprinkle 1 tablespoon capers over everything.
• Cook the filled skillet on the stovetop over medium heat without stirring for 4 minutes, until the edges begin to set but the center is still slightly loose.
• Carefully transfer the skillet to the preheated oven (use oven mitts). Bake until the top is golden brown and the frittata is set in the center — about 35 minutes. A knife inserted near the center should come out mostly clean.
• Remove the skillet from the oven and let the frittata cool for 5 minutes. Cut into wedges and serve warm.