5 from 114 votes
Salmon Frittata with Sweet Potato
The Salmon Frittata with Sweet Potato is a baked dish combining tender cubes of sweet potato, red onion, cooked salmon chunks, and fresh spinach bound in a gentle egg and Greek yogurt mixture. Baked until set with just a slight jiggle at the center, it produces a creamy, custard-like texture, accented with fresh parsley for brightness. It offers a nutritious, protein-rich option that balances soft and lightly caramelized vegetables with flaky salmon.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 175
% 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.