Salmon and Sweet-Potato Frittata

Real Simple
Salmon and Sweet-Potato FrittataRecipe
Photo: David Prince
Makes 4 servings


+ Add To Shopping List
2 tablespoons olive oil
2 large sweet potatoes, peeled and grated (3 cups)
1 small onion, chopped (1 cup)
1 pound skinless salmon fillet
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


Prep: 20 Minutes
Other: 20 Minutes

Heat oven to 375° 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. Cook 5 minutes for the salmon or until cooked through. Remove the skillet from heat.

Whisk together the eggs, milk, cheese, tarragon, salt, and a few grinds of pepper and add to the skillet. Stir. Bake in the upper third of the oven for 20 minutes or until set. Transfer the frittata to a plate; cut into wedges.

Created date

March 2005

Nutritional Information

Calcium 547 mg
Calories 683
Caloriesfromfat 55 %
Carbohydrate 25 g
Cholesterol 435 mg
Fat 42 g
Fiber 3 g
Iron 3 mg
Protein 49 mg
Satfat 16 g
Sodium 891 mg