Salmon Frittata with Sweet Potato
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
6 servings
-
Calories
175 kcal
-
Course
Main Course, Breakfast, Brunch
-
Cuisine
Italian
Salmon Frittata with Sweet Potato
Description
This frittata starts with cubed sweet potatoes cooked in olive oil until tender and lightly caramelized along with red onion, which adds sweetness. Cooked salmon chunks and chopped fresh spinach are then evenly spread in an oven-safe skillet. The egg mixture, blended with Greek yogurt and seasoned with salt and pepper, is poured over the ingredients and baked until the edges pull away and the center sets while retaining a slight jiggle for creaminess.
The resulting texture is silky and moist rather than dry or spongy. The combination of sweet potato and salmon offers a balance of textures with caramelized softness and flaky fish enriched by fresh spinach's mildness. Parsley sprinkled on top adds a fresh note to finish.
This frittata is suitable for a wholesome breakfast, brunch, or light dinner. Notes emphasize using an oven-safe skillet like cast iron, avoiding overbeating eggs to prevent a spongy texture, and removing from the oven at the right doneness. Leftovers store well refrigerated or frozen and thaw nicely when reheated.
Ingredients
- 1 tablespoon olive oil
- 1 sweet potato peeled and cut into 1" cubes, medium
- ¼ cup red onion diced
- 1 ½ cups salmon separated into chunks, cooked
- 1 ½ cups spinach chopped, fresh baby leaves
- 6 egg beaten just until whites and yolks are combined, large
- ¼ cup Greek yogurt
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup parsley chopped or dill
Instructions
- Preheat oven to 350°
- Heat oil over medium high in a 10" oven proof skillet, such as cast iron.
- Add cubed sweet potato, and cook, stirring often, until softened, about 4 minutes.
- Add red onion and cook for one minute, until sweet potatoes are tender and slightly caramelized, .
- Remove from heat and add salmon and spinach to skillet, arranging evenly in the pan.
- Whisk together eggs, yogurt, and salt and pepper until combined. Pour egg mixture evenly over the skillet ingredients. Shake the pan a little to make sure it's evenly distributed.
- Bake in center of oven 15-20 minutes or until edges are pulling away from pan and middle is set.
- Garnish with parsley.
- Cut into wedges and serve.
Notes
- Use a cast iron or other oven-safe skillet; stainless steel typically works as well.
- Beat eggs just until combined to avoid excess air that causes a spongy texture.
- Remove the frittata from the oven when it is set but still slightly jiggly in the center for a creamy result.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To freeze, portion slices individually then freeze in airtight containers for up to two months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 175kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 183mg | 61% |
| Sodium | 303mg | 13% |
| Potassium | 434mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 6510IU | 130% |
| Vitamin C | 7mg | 8% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
