Salmon and Sweet-Potato Frittata

Salmon and Sweet-Potato Frittata
Photo: David Prince
Hands On Time:
20 mins
Total Time:
40 mins
4 serves


  • 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

  • ¼ cup milk

  • 2 cups Swiss cheese, diced (8 ounces)

  • ¼ cup fresh tarragon leaves

  • 1 teaspoon kosher salt

  • freshly ground pepper


  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.

Nutrition Facts (per serving)

683 Calories
42g Fat
25g Carbs
49mg Protein
Nutrition Facts
Calories 683
% Daily Value *
Total Fat 42g 54%
Saturated Fat 16g 80%
Cholesterol 435mg 145%
Sodium 891mg 39%
Total Carbohydrate 25g 9%
Protein 49g
Calcium 547mg 42%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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