• Add the potatoes to a medium pot with a half tablespoon of salt. Fill it with water and heat to a boil. Continue to boil for 8 to 10 minutes or until fork tender. Drain and cool.

  Whisk the eggs with the cream and salt. Add the herbs, salmon and potatoes.

Stove Top Version

• Heat the oven to 400 degrees.

  Heat a large skillet, preferably cast iron, over medium heat for a few minutes. Add a tablespoon of butter and swirl it around to coat the entire surface of the pan as it melts.

  Pour the eggs with the filling into the pan and cook it until the edges are completely set, about 10 minutes.

  Place the pan in the oven and bake until the center of the frittata is just set, about an additional 10 minutes.

Baking Pan Method

• Heat the oven to 350.

  Spray a 9 x 9 inch pan with cooking spray.

  Pour the eggs and filling into the pan.

  Bake for 30 minutes, or until set.

Muffin Pan Method

• Heat the oven to 350.

  Spray a 12 muffin pan with cooking spray.

  Ladle the eggs and filling into the cups.

  Bake for at least 20 minutes, or until set.