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Pasta Quiche With Smoked Salmon
Nan Belknap and Don Kaufman, Estes Park, CO

8 ounces angel hair pasta
2 tablespoons butter, divided
2 tablespoons olive oil, divided
2 pounds Vidalia or other sweet onions, sliced thin
1 teaspoons salt, divided
3 medium eggs
teaspoon pepper
teaspoon dried dill
cup grated Monterey Jack cheese
cup grated Parmesan cheese
cup chopped fresh parsley
3 to 4 ounces traditional smoked salmon
1 tablespoon chopped fresh parsley, garnish
Tomatoes, thinly sliced, garnish

Cook pasta according to package directions. Drain and cool while onions are cooking.
In 12-inch nonstick skillet, melt 1 tablespoon butter. Add 1 tablespoon olive oil, onions and teaspoon salt. Cover and cook over low heat 20 minutes. Uncover and increase heat to medium-high. Stirring frequently, cook until onions are golden brown and caramelized, about 10 minutes.

In large bowl, beat eggs. Add onions, remaining 1 teaspoon salt, pepper, dill, cheeses, parsley and salmon. Mix. Add to pasta and toss.

In skillet over medium heat, add tablespoon butter and tablespoon oil. Add pasta mixture and flatten to form a 1-inch thick cake. Cook about 15 minutes or until bottom is golden brown. Place large plate on top of pan and turn pan over to remove pasta. Add remaining butter and oil to pan. Slide omelet back into pan and continue to cook over medium-low heat until bottom of cake is golden brown, 5 to 10 minutes.

Sprinkle with fresh parsley, cut into wedges, garnish with tomatoes and serve immediately.

Makes 4 servings.

Nutritional Information
Nutrition Analysis: Each serving provides approximately: 305 calories, 14 g protein, 33 g carbohydrates, 3 g fiber, 13 g fat, 101 mg cholesterol, 90 mcg folate, 2mg iron, 861 mg sodium.