Photo by: Photo: David Prince

Salmon and Sweet-Potato Frittata

  • Yield: Makes 4 servings


  • 2 tablespoons olive oil
  • none 2 large sweet potatoes, peeled and grated (3 cups)
  • none 1 small onion, chopped (1 cup)
  • none 1 pound skinless salmon fillet
  • none 6 eggs
  • 1/4 cup milk
  • 2 cups Swiss cheese, diced (8 ounces)
  • 1/4 cup fresh tarragon leaves
  • 1 teaspoon kosher salt
  • none Freshly ground pepper


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.

Nutritional Information

Amount per serving
  • Calcium: 547mg
  • Calories: 683none
  • Calories from fat: 55%
  • Carbohydrate: 25g
  • Cholesterol: 435mg
  • Fat: 42g
  • Fiber: 3g
  • Iron: 3mg
  • Protein: 49mg
  • Saturated fat: 16g
  • Sodium: 891mg

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Salmon and Sweet-Potato Frittata Recipe