Salmon and potato frittata | Heart and Stroke Foundation

Ingredients

• 2 small potatoes, peeled and chopped
• 2 tbsp (25 mL) chopped fresh parsley
• 1 centre cut skinless salmon fillet, about 5 oz/150 g
• 1 tsp (5 mL) canola oil
• 1 1/2 tsp (7 mL) dried thyme leaves, divided
• 1/4 tsp (1 mL) fresh ground pepper
• 1/4 cup (50 mL) sodium reduced vegetable or chicken broth
• 6 eggs
• 2 tsp (10 mL) Dijon mustard