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.
Heat oil over medium high in a 10" oven proof skillet, such as cast iron.
1 tablespoon olive oil
Add cubed sweet potato, and cook, stirring often, until softened, about 4 minutes.
1 medium sweet potato
Add red onion and cook for one minute, until sweet potatoes are tender and slightly caramelized, .
¼ cup red onion
Remove from heat and add salmon and spinach to skillet, arranging evenly in the pan.
1 ½ cups cooked salmon, 1 ½ cups fresh baby spinach leaves
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.
6 large eggs, ¼ cup Greek yogurt, ½ teaspoon salt, ½ teaspoon black pepper
Bake in center of oven 15-20 minutes or until edges are pulling away from pan and middle is set.
Garnish with parsley.
¼ cup chopped parsley or dill
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.
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.
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.