Salmon and Sweet-Potato Frittata

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

Preparation

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.