Recipes

Smoked Salmon + Sweet Potato Frittata

This Smoked Salmon + Sweet Potato Frittata is a great recipe for hosting brunch with friends and family. 10 servings of healthy and filling goodness, brought to you by Pacific Seafood.
20 min
Prep Time
min
Total Time
10
Servings

Ingredients

1 dozen cage-free organic eggs
1 package Hot Smoked Wild Sockeye Salmon
1 onion 
3 chopped cloves garlic
1 chopped yam or sweet potato cut into quarters 
6-8 potatoes, cut into quarters
1 red bell pepper
2 cups spinach, chopped
½ cup whole milk ricotta cheese
*Optional - 1 small package of herbs of your choice [chives, basil or parsley work the best, or any combination of the three] 

Directions

Preheat oven to 350. Bring a pot of water to boil. Add quartered sweet potatoes when ready, and cover and cook for 10-12 minutes until mostly softened. Sauté chopped garlic and onions in a large frying pan with coconut, butter or olive oil over medium heat. 

Add chopped pepper, spinach, smoked salmon pieces, sea salt and pepper and sauté until cooked down. 

In the meantime, drain potatoes and add them to the bottom of a rectangular glass or ceramic baking dish. Add sautéed veggies over the potatoes. Whisk eggs in a bowl with sea salt, pepper and chopped herbs. Optional to add some milk or other grated cheese into the eggs.  

Pour the egg mixture into the baking dish, spreading it around evenly.

Dollop with ricotta cheese [optional] and bake for 30-35 minutes, depending on the depth of your pan. Broil at the end for a nice brown crust.