Sweet Potato Salmon Frittata – Easy Frittata Recipe

Sweet Potato Salmon Frittata
Sweet Potato Salmon Frittata
Sweet Potato Salmon Frittata

A Frittata is one of those all round versatile dishes. Not an omelette, or a quiche, but somewhere in between and much easier. 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 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.

If I had asparagus, it would have gone in here 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 oven proof skillet, you can go from stove top 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 clean up. Can it get any better?

 

Sweet Potato Salmon Fritatta
Sweet Potato Salmon Fritatta

Sweet Potato Salmon Fritatta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Sweet Potato Salmon Fritatta

Ingredients

  • 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

Instructions

  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 tender and slightly crisp
  4. Add leeks and cook until softened
  5. Remove from heat and add salmon and spinach to skillet, arranging evenly in the pan.
  6. Sprinkle with cheese if using
  7. add salt and pepper to beaten eggs, and pour eggs over the skillet ingredients
  8. Bake in center of oven 15-20 minutes or until edges are pulling away from pan and middle is set.
  9. Scatter with parsley or dill
  10. Cut into wedges
  11. Serve immediately

Notes

It's important not to over beat the eggs, as incorporating too much air will cause the fritatta to pouf up in the oven, then fall. which will flatten the dish and make it very dense.

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Sweet Potato Salmon Fritatta
Sweet Potato Salmon Fritatta

6 thoughts on “Sweet Potato Salmon Frittata – Easy Frittata Recipe

  1. What a delicious lookong frittata! I have never put seafood in one, only in quiches and pies, they are fairly similar though arent they? Just woth no crust here. A great supper meal for a busy night!

    1. Thanks Markus! Yes, I think all of the egg dishes likes quiches, even omelettes, are similar and most ingredients work great with them. Gotta love eggs, right!

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