Salmon and Sweet-Potato Frittata

David Prince

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Serves 4| Hands-On Time: 20m | Total Time: 40m

Ingredients

2 tablespoons olive oil
2 large sweet potatoes, peeled and grated (3 cups)
1 small onion, chopped (1 cup)
1 pound skinless salmon fillet, cut into 1/2-inch cubes
6 eggs
1/4 cup milk
2 cups Swiss cheese, diced (8 ounces)
1/4 cup fresh tarragon leaves
1 teaspoon kosher salt
freshly ground pepper

Directions

Heat oven to 375º F. In a deep 8- to 10-inch ovenproof skillet, heat the oil over moderately high heat.
Add the sweet potatoes and onion and cook, stirring, until tender, about 5 minutes.
Add the salmon. Cook, stirring, for 5 minutes or until cooked through. Remove the skillet from heat.
Whisk together the eggs, milk, cheese, tarragon, salt, and a few grinds of pepper. Add to the skillet. Stir.
Bake the frittata in the upper third of the oven for 20 minutes or until set. Transfer to a plate. Cut into wedges.

By Jane Kirby and Leslie Pendleton, April 2004

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 683Calories From Fat 55%

Calcium 547mg
Carbohydrate 25g
Cholesterol 435mg
Fat 42g
Fiber 3g
Iron 3mg
Protein 49mg
Sat Fat 16g
Sodium 891mg

What does this mean? See Nutrition 101.

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Quick Tip

Make it a meal: Serve the frittata with broccoli (sauté with orange zest, red pepper, and olive oil) and Parmesan toasts (brush baguette slices with olive oil, sprinkle with grated cheese, and bake at 350º F until the cheese melts).