Red Bliss Potato, Smoked Salmon and Dill Havarti Frittata
8 large eggs, beaten
¼ cup heavy cream
1 Tbsp Stonewall Kitchen Basil Pesto Mustard
dash of salt
dash of white pepper
1 Tbsp sour cream
4 red bliss potatoes, cooked and sliced
1 cup Dill Havarti, shredded
¼ lb. smoked salmon
Non-stick cooking spray
Heat oven to 400 degrees.Spray skillet with non-stick spray.
Combine beaten eggs, mustard, sour cream, heavy cream, salt and pepper.
Place potatoes, salmon and cheese in pan and pour egg mixture over and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partially cooked, remove from heat and place in the oven.
Bake 10-14 minutes or until puffed and set in the center.