Frittata becomes a bit more upscale with the addition of smoked salmon and the dynamic flavor duo of toasted mustard and fennel seeds.
15m
PREP TIME
20m
COOK TIME
163
CALORIES
10
INGREDIENTS
Servings: 6
Ingredients
- 1 tablespoon McCormick Gourmet™ Organic Yellow Mustard Seed
- 1/2 teaspoon McCormick Gourmet™ Organic Fennel Seed
- 2 tablespoons hot water
- 6 eggs
- 2 tablespoons milk
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 2 tablespoons canola oil
-
1
cup
refrigerated
potato cubes, cut in 1/2 inch cubes
![substitution]( "substitution")
Substitutions available
- cooked potatoes, cut in 1/2 inch cubes
- 4 ounces smoked salmon, coarsely chopped
- 1/4 cup green onions
INSTRUCTIONS
- 1 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
- 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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