Salmon and Sweet-Potato Frittata |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
2 large sweet potatoes, peeled and grated (3 cups) |
1 small onion, chopped (1 cup) |
1 pound skinless salmon fillet |
6 eggs |
1/4 cup milk |
2 cups swiss cheese, diced (8 ounces) |
1/4 cup fresh tarragon leaves |
1 teaspoon kosher salt |
freshly ground pepper |
Directions:
1. Heat oven to 375° F. In a deep 8- to 10-inch ovenproof skillet, heat the oil over moderately high heat. Add the sweet potatoes and onion and cook, stirring, until tender, about 5 minutes. Cook 5 minutes for the salmon or until cooked through. Remove the skillet from heat. Whisk together the eggs, milk, cheese, tarragon, salt, and a few grinds of pepper and add to the skillet. Stir. Bake in the upper third of the oven for 20 minutes or until set. Transfer the frittata to a plate; cut into wedges.
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