Salmon And Sweet-Potato Frittata
- 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
- Heat oven to 375u0b0 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.
olive oil, sweet potatoes, onion, salmon fillet, eggs, milk, swiss cheese, tarragon, kosher salt, freshly ground pepper
Taken from www.myrecipes.com/recipe/salmon-sweet-potato-frittata (may not work)