Potato and Smoked Salmon Frittata

Frittata becomes a bit more upscale with the addition of smoked salmon and the dynamic flavor duo of toasted mustard and fennel seeds.

Makes 6 servings.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 163
Sodium: 217mg
Fat: 11g
Carbohydrates: 5g
Cholesterol: 216mg
Fiber: 1g
Protein: 11g

Potato and Smoked Salmon Frittata

• Low Calorie • Low Carbohydrates • Low Sodium

Ingredients

1 tablespoon McCormick® Gourmet Collection Mustard Seed, Yellow

1/2 teaspoon McCormick® Gourmet Collection Fennel Seed

2 tablespoons hot water

6 large eggs, beaten

2 tablespoons milk

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

2 tablespoons canola oil

1 cup refrigerated potato cubes or cooked potatoes, cut in 1/2-inch cubes

4 ounces smoked salmon, coarsely chopped

1/4 cup green onions

Sour cream (optional)

Directions

1. Preheat oven to 375°F. Heat a small skillet on medium heat. Add mustard and fennel seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or a mortar and pestle. Pour into small bowl. Stir in hot water. Let stand 5 minutes.

2. Mix eggs, milk, pepper and seed mixture in medium bowl with wire whisk.

3. Heat oil in large nonstick ovenproof skillet on medium heat. Add potatoes; cook and stir 5 minutes or until lightly browned. Slowly pour in egg mixture. Sprinkle salmon and green onions evenly over eggs. Cook 5 minutes without stirring or until eggs are just set on bottom. Transfer skillet to oven. Bake 5 to 7 minutes or just until the eggs are set. Cut into wedges to serve. Serve with sour cream, if desired.

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