Potato-and-Smoked-Salmon-Frittata
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Potato and Smoked Salmon Frittata

How do you take your frittata to the next level? Try including some irresistible smoked salmon along with toasted mustard and fennel seeds.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Makes: 6 servings
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All You Need

  • 1 tbsp (15 mL) McCormick Gourmet Mustard Seed
  • 1/2 tsp (2 mL) McCormick Gourmet Fennel Seed
  • 2 tbsps (30 mL) hot water
  • 6 eggs
  • 2 tbsps (30 mL) milk
  • 1/4 tsp (1 mL) McCormick Gourmet Coarse Grind Black Pepper
  • 2 tbsps (30 mL) canola oil
  • 1 cup (250 mL) 1/2-in (1 cm) cubed cooked potatoes
  • 4 ozs (115 g) smoked salmon, coarsely chopped
  • 1/4 cup (60 mL) green onions

Instructions

  1. Preheat oven to 375°F (190°C). Heat small skillet on medium heat. Add mustard and fennel seeds; sauté 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a rolling pin or mortar and pestle. Pour into small bowl. Stir in hot water. Let stand 5 minutes.

  2. Beat eggs, milk, pepper and seed mixture in medium bowl with wire whisk until well blended

  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

  4. Bake 5 to 7 minutes or just until the eggs are set. Cut into wedges to serve

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