How Sweet It Is - Salmon and Sweet Potato Frittata

Lately I have been on a big salmon kick. Apparently, you are supposed to eat two servings of Omega-3 rich fish per week (hard to do admittedly but a worthy goal) and I got tired of the usual salmon recipes, so I've been experimenting. Last week I made a Roasted Salmon with Fennel and Onions (which was totally awesome and I will post on when I make it again for Andrew), but this week I made a Salmon and Sweet Potato Frittata - mostly because I love sweet potatoes and had a few in the fridge.

Sweet potatoes are a funny vegetable, you either love or hate them. I love them. LOVE THEM. We grew up eating baked sweet potatoes on a regular basis and I make them whenever I get the chance. People douse them with sugar and butter to make them more desert like, which I don't totally understand, because they are so yummy (and very good for you, lots of beta carotene and fiber).

This one-pot meal was another hit from Real Simple (I'm on a kick, what can I say). It made great leftovers. I cut the cheese a little to make it a little healthier.

Salmon and Sweet-Potato Frittata
serves 4

2 tablespoons olive oil
2 large sweet potatoes, peeled and grated (3 cups)
1 small onion, chopped (1 cup)
1 pound skinless salmon fillet, diced
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 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. Add salmon and 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.