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Salmon Frittata with Sweet Potato

This delicious Salmon Frittata with Sweet Potatoes combines nutritious ingredients for a healthy and versatile dish that works for any meal of the day. It's a simple recipe, but fancy enough for Sunday brunch.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 175 kcal
Course: Main Course , Breakfast , Brunch
Cuisine: Italian

Ingredients

  • 1 tablespoon olive oil
  • 1 medium sweet potato peeled and cut into 1" cubes
  • ¼ cup red onion diced
  • 1 ½ cups cooked salmon separated into chunks
  • 1 ½ cups fresh baby spinach leaves chopped
  • 6 large eggs beaten just until whites and yolks are combined
  • ¼ cup Greek yogurt
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup chopped parsley or dill

Instructions

    Cup of Yum
  1. Preheat oven to 350°
  2. Heat oil over medium high in a 10" oven proof skillet, such as cast iron.
  3. Add cubed sweet potato, and cook, stirring often, until softened, about 4 minutes.
  4. Add red onion and cook for one minute, until sweet potatoes are tender and slightly caramelized, .
  5. Remove from heat and add salmon and spinach to skillet, arranging evenly in the pan.
  6. 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.
  7. Bake in center of oven 15-20 minutes or until edges are pulling away from pan and middle is set.
  8. Garnish with parsley.
  9. Cut into wedges and serve.

Notes

  • Skillet: Use a cast iron skillet, or other oven-safe skillet. Stainless steel skillets are usually safe. You can also transfer ingredients to a baking dish or pie plate before adding the egg mixture.
  • Skillet: Use a cast iron skillet, or other oven-safe skillet. Stainless steel skillets are usually safe. You can also transfer ingredients to a baking dish or pie plate before adding the egg mixture.
  • Eggs: Only beat the egg mixture until the egg whites and yolks are blending. Over beating will incorporate too much air, causing the frittata to puff up in the oven and then collapse into a spongy texture.
  • Eggs: Only beat the egg mixture until the egg whites and yolks are blending. Over beating will incorporate too much air, causing the frittata to puff up in the oven and then collapse into a spongy texture.
  • Don't overcook: For a creamy, custard-like frittata, remove it from the oven when it is set, but still has a very slight jiggle in the center.
  • Don't overcook: For a creamy, custard-like frittata, remove it from the oven when it is set, but still has a very slight jiggle in the center.
  • Storage: Leftover salmon frittata can be stored in an airtight container in the fridge for up to three days.
  • Storage: Leftover salmon frittata can be stored in an airtight container in the fridge for up to three days.
  • To Freeze: Freeze frittata slices individually until firm, then pack into a freezer bag or airtight freezer container. Freeze for up to two months. Defrost overnight in the fridge.
  • To Freeze: Freeze frittata slices individually until firm, then pack into a freezer bag or airtight freezer container. Freeze for up to two months. Defrost overnight in the fridge.

Nutrition Information

Serving 1serving Calories 175kcal (9%) Carbohydrates 9g (3%) Protein 14g (28%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 183mg (61%) Sodium 303mg (13%) Potassium 434mg (12%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 6510IU (130%) Vitamin C 7mg (8%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

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.