Salmon and vegetable slice | Women's Weekly Food

Ingredients

• 2 teaspoons vegetable oil
• 1 medium red onion, cut into wedges
• 1 medium (200 gram) potato, peeled, cut into 2cm pieces
• 1/2 cup frozen peas
• 200 grams broccoli, cut into tiny florets
• 1 bunch (200 grams) asparagus, trimmed, cut into 5cm lengths
• 210 grams can pink salmon
• 2 tablespoons coarsely chopped dill
• 6 egg, at room temperature
• 1 cup milk
• 1/2 cup cream
• 1 tablespoon drained baby capers