Salmon and Sweet-Potato Frittata

salmon-frittata
Photo by David Prince
Salmon and Sweet-Potato Frittata 3.8 17 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 683 calories
    • Calories 55 calories from fat
    • Fat 42 g
    • Sat Fat 16 g
    • Cholesterol 435 mg
    • Sodium 891 mg
    • Protein 49 mg
    • Carbohydrate 25 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 547 mg

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.

Ingredients

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

Directions

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

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