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Frittata becomes a bit more upscale with the addition of smoked salmon and the dynamic flavor duo of toasted mustard and fennel seeds.
1 tablespoon McCormick Gourmet™ Mustard Seed, Yellow
1/2 teaspoon McCormick Gourmet™ Fennel Seed
2 tablespoons hot water
2 tablespoons milk
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
2 tablespoons canola oil
1 cup refrigerated potato cubes, cut in 1/2 inch cubes
4 ounces smoked salmon, coarsely chopped
1/4 cup green onions
Preheat oven to 375°F. Heat 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 rolling pin or a mortar and pestle. Pour into small bowl. Stir in hot water. Let stand 5 minutes.
Beat eggs, milk, pepper and seed mixture in medium bowl with wire whisk until well blended.
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.
Bake 5 to 7 minutes or just until the eggs are set. Cut into wedges to serve.
Test Kitchen Tips:
•Wrap the skillet handle in foil if your skillet is not ovenproof.
•Serve with sour cream, if desired.
(Amount per serving)