Chopped fresh dill or parsley, for (optional) garnish
Make sure your oven rack is placed in the middle of the oven; preheat the oven to 400°F.
Add the eggs, cream, dill, salt, and pepper to a mixing bowl; whisk them until everything is well blended; set aside.
Heat the oil in your skillet over moderate heat. Once the oil is warmed, add the tomatoes, onions, and capers. Sauté them for about 3-5 minutes, or until the onions are tender and the tomatoes have partially burst.
Remove the skillet from the heat and arrange your cooked veggies around the bottom of the skillet for even coverage. Then, evenly sprinkle the cheese over the sautéed veggies and let it melt just a tad.
Pour the egg mixture into the skillet over the veggies and cheese; slightly tilt the pan to make sure the eggs settle over all the veggies.
Tear bite-sized pieces of thinly sliced smoked salmon and gently place them into the egg, one by one, around the skillet for even coverage.
Place the frittata into the oven and let it bake for about 13-15 minutes, or until the edges have browned a bit and the eggs are cooked through. You can test the eggs with an egg tester to verify doneness.
When the frittata is ready, remove it from the oven and place it on the stove. Let it set for about five minutes before serving.
Garnish with fresh dill or parsley (optional).
*Servings: 4 hungry people or 6 people eating this as a side.