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 for everyday meals, but fancy enough for Sunday brunch.
Jump to:
What’s a frittata?
A frittata is an egg-based dish which is not an omelet, or a quiche, but somewhere in between and much easier. Unlike quiche, there’s no need for a crust. (You could call it a crustless quiche). And there is no flipping and folding required at the stove, like an omelet. You simply pour your eggs over the filling and pop the whole thing in the oven.
Why we love this
- This simple dish is an anytime of day meal. A frittata can be breakfast, brunch, lunch or dinner.
- Versatile: The ingredient possibilities are endless. Try different protein and vegetable combinations like this ham and asparagus frittata. Almost any vegetable will work, too, and it’s so it’s easy to make it gluten-free, dairy-free, or vegetarian.
- Portable: This salmon frittata is equally delicious hot, at room temperature, or cold, and a perfect take-along dish, either for a picnic, potluck or a lunch bag. It’s perfect for meal prep!
Ingredient notes
Ingredient quantities and full instructions are in the recipe card at the bottom of this post.
- Salmon: For this salmon frittata recipe I am using cooked fresh salmon (it’s a great dish for using leftover salmon!) However, you can also cook the salmon along with the sweet potatoes. Or try air fryer salmon for a quick and convenient way to cook it.
- Sweet potato: use a medium sweet potato, peeled and cut into 1 inch cubes.
- Red Onion
- Eggs: I’m using large eggs.
- Greek yogurt: The yogurt gives our frittata a creamy, custardy texture.
- Spinach
How to make it
- In an oven-safe skillet, or cast iron skillet, heat the olive oil over medium high heat. Add the sweet potato cubes and cook, stirring often, for about 4 minutes. Add the onion and continue to cook until the sweet potatoes are softened and just starting to caramelize.
- Add the salmon and spinach, stirring to combine, and cook just until heated through, about 1 minute.
- In a large bowl, whisk eggs, yogurt, and salt and pepper until combined.
- Pour the egg mixture evenly over the pan ingredients. Put the skillet in the oven and bake until set.
Helpful Tips
- 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.
- Muffin pan: Instead of a cast iron pan, you can use a muffin pan to make individual servings.
- Eggs: Only beat the egg mixture until the egg whites and egg yolks are blended. Over beating will incorporate too much air, causing the frittata to puff up in the oven and then collapse into a dense, 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.
Variations
You can make a frittata with almost any ingredients. For this salmon frittata, here are some variations
- Salmon: You can also make a smoked salmon frittata, using hot smoked or cold smoked salmon. You can use frozen salmon (defrosted, of course), or canned salmon, too.
- Dairy: I like to use Greek yogurt for the tang, extra protein, and probiotics. But feel free to substitute heavy cream, sour cream, ricotta, cottage cheese, or crème fraiche, or whole milk. Just be sure to use full fat dairy. Use a non-dairy yogurt if needed.
- Cheese: Add cheese if you prefer. You can stir in cubes of cream cheese, feta cheese, or creamy goat cheese, or top the frittata with parmesan or cheddar cheese.
- Vegetables: I have made this frittata recipe with regular russet potatoes instead of sweet potatoes, and it is delicious. Some other choices are butternut squash cubes, or cooked carrot slices. For the spinach, kale or arugula work just as well. Add some extra veggies with sliced red bell pepper, zucchini, peas or mushrooms.
- Seasonings: I like to add a pinch of red pepper flakes for a little spice, and you can also use some old bay seasoning on the salmon. Add whatever seasonings you like.
- Fresh herbs: Parsley is what I had on hand but fresh dill or thyme are also great choices.
Serving suggestions
This simple frittata is already a complete meal, but you may want to add more. If you are serving this salmon frittata for breakfast or brunch, breakfast potatoes and fresh fruit are ideal. For lunch, frittata is perfect with soup, like a couple of my favorites, tomato basil soup, and carrot lentil soup. Salads are another great choice, and you might want to try this delicious kale and beet salad, or red cabbage slaw. Or, browse my selection of side dish recipes for more frittata pairing inspiration.
More breakfast and brunch
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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.
Print Pin Rate Save RecipePrevent your screen from going dark
Servings: 6 servings
Calories: 175kcal
Instructions
Preheat oven to 350°
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.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 9g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 303mg | Potassium: 434mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6510IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 2mg
Colleen
Source link