Salmon, Spinach and Sweet Potato Frittata

This post is good not only for foodies, but also for people living with arthritis.  Why?  Because salmon is one of the top recommended foods that help with inflammation.

Salmon is packed with Omega-3, so it’s also good for your brain.  Eating an anti-inflammatory diet is also heart-healthy and can help maintain weight at normal levels, which is important because extra weight causes more stress on the joints, causing more pain for people with arthritis, and who needs that, right?

This recipe is excerpted from 200 Best Canned Fish & Seafood Recipes by Susan Sampson © 2012 Robert Rose Inc. All rights reserved: May not be reprinted without publisher permission.

Salmon, Spinach and Sweet Potato Frittata

Salmon, Spinach and Sweet Potato Frittata

A frittata is an easy choice for brunch or a family dinner.  It’s basically and open-faced omelet, so you don’t have to fuss with folding, flipping or rolling.  It’s finished under the broiler – the heat causes the eggs to puff attractively.

Preheat broiler, placing oven rack one level down from top position

  • 1 small sweet potato (about 8 oz), peeled and cut in 1/4-inch dice
  • 1 1/2 cups stemmed, torn spinach leaves (1 oz.)
  • 8 large eggs
  • 3/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1 tbsp extra virgin olive oil
  • 1 onion, diced
  • 1 small green bell pepper, cut in tiny dice
  • 1 clove garlic, minced
  • 1 can boneless, skinless salmon, drained.

200 Best Canned Fish & Seafood Recipes

  1. In a pot of boiling salted water over medium heat, cook sweet potato for 3 to 4 minutes, until tender but firm.  Using a mesh scoop, transfer to a sieve.  Drain and set aside.
  2. Return water to a boil.  Add spinach and blanch for 30 seconds.  Drain.  When cool enough to handle, squeeze dry and chop coarsely.  Set aside.
  3. In a bowl, whisk together eggs, salt and pepper.
  4. In a 12-inch cast-iron skillet (see TIP below), heat oil over medium-hi heat until shimmery.  Add onion, green pepper and garlic and cook, stirring often, for about 5 minutes, until vegetables soften.  Add spinach and sweet potato and cook, stirring, for 1 minute.  Add eggs and stir gently to distribute ingredients.  Squeeze salmon to remove excess moisture and scatter it over the eggs.  Cook for about 2 minutes, occasionally lifting edges and tilting pan to let uncooked egg run underneath, until bottom has set and browned but top is a bit runny.
  5. Place skillet under preheated broiler for 1 to 2 minutes to set top.  Serve immediately.

Tip:  If you don’t have a cast-iron skillet, use a nonstick skillet and wrap the handle in foil to protect it from the heat of the broiler.


Lisa 😉 (c) 2013 Lisa Traugott.  All rights reserved.  No portion of this blog, including any text, photographs, and artwork, may be reproduced or copied without written permission.

No compensation beyond a copy of this cookbook to review was given to me.  All opinions are my own.

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