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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.

15 mins Prep time 20 mins Cook time
15 mins Prep time
20 mins Cook time
  • 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.

Cooking tip

Test Kitchen Tips:
•Wrap the skillet handle in foil if your skillet is not ovenproof.

•Serve with sour cream, if desired.

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Nutrition information

(Amount per serving)

  • Calories: 163Cholesterol: 216mg
  • Sodium: 217mgProtein: 11g
  • Total Fat: 11gFiber: 1g
  • Carbohydrate: 5g

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