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Salmon and Sweet-Potato Frittata

Photo: David Prince
Prep time 20 mins
Other time 20 mins
Yield Makes 4 servings

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
  • 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

Nutrition 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

How to Make It

  1. 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.