This Sweet Potato Salmon Frittata is a simple and delicious dinner any night of the week. A Frittata is one of those all-round versatile dishes.
Not an omelette, or a quiche, but somewhere in between and much easier. (Here’s a great explanation of the difference: What’s the Difference Between an Omelette and a Frittata?) Not only are the ingredient possibilities endless, but a frittata can be breakfast, brunch, lunch or dinner. It’s equally delicious hot or cold, and a perfect take-along dish, either for a potluck or a lunch bag. The ingredient possibilities mean that it’s easy to please vegetarian, gluten-free, or dairy-free diets, as well.
Frittatas: Great For Using Leftovers
Frittatas are an ideal way to use leftovers, whether they are chicken, fish, sausage, ham, fresh or roasted veggies, or even pasta. Really just about anything is going to be delicious when baked in some eggs. This is one of my go-to weeknight dinners for when I’m feeling uninspired, or crunched for time. Leftover salmon is one of my favourite ingredients to use here, and the sweet potatoes are a perfect complement, along with fresh spinach.
So Many Ingredient Possibilities
If I had asparagus, it would have gone into this Sweet Potato Salmon Frittata in place of the other veggies for a classic spring combo. Some other ingredient combo ideas are cauliflower and mushroom, ham and cheese, chicken and broccoli, zucchini, grape tomato and basil, or roast potato and bacon. I really think I could just go on and on, but you get the picture, I’m sure. Let your imagination or your fridge ingredients decide for you.
If you use an ovenproof skillet, you can go from stovetop to oven with less cleanup. I happen to have these sweet little mini cast iron skillets, so I made individual frittatas and served them that way, too, for even less cleanup. This is my kind of meal, healthy, versatile, delicious, quick and easy, and to top it off, minimal cleanup. Can it get any better?
Sweet Potato Salmon Frittata
- 2 tbsp olive oil
- 1 medium sweet potato peeled and cut into 1" cubes
- I red bell pepper thinly sliced
- 1 leek trimmed and thinly sliced
- 1 1/2 cups cooked wild sockeye salmon separated into chunks
- 1 1/2 cups fresh baby spinach leaves
- 1 cup any grated cheese optional
- 6 large eggs beaten just until whites and yolks are combined
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup chopped parsley or dill
- 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 tender and slightly crisp
- Add leeks and cook until softened
- Remove from heat and add salmon and spinach to skillet, arranging evenly in the pan.
- Sprinkle with cheese if using
- add salt and pepper to beaten eggs, and pour eggs over the skillet ingredients
- Bake in center of oven 15-20 minutes or until edges are pulling away from pan and middle is set.
- Scatter with parsley or dill
- Cut into wedges
- Serve immediately