Recipe: Salmon, Spinach and Sweet Potato Frittata

Salmon, Spinach and Sweet Potato Frittata
From the new cookbook, 200 Best Canned Fish & Seafood Recipes by Susan Sampson

Makes 4-6 servings

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

Ingredients:

• 1 small sweet potato (about 8 ounces), peeled and cut into ¼ inch dice
• 1 ½ cups stemmed, torn spinach leaves
• 8 large eggs
• ¾ tsp salt
• 1/8 tsp freshly ground black pepper
• 1 TBSP extra virgin olive oil
• 1 onion, diced
• 1 small green bell pepper, but in tiny dice
• 1 clove garlic, minced
• 1 can (6 oz) boneless, skinless salmon, drained

Directions:

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 shop coarsely. Set aside.
3. In a bowl, whisk together eggs, salt and pepper.
4. In a 12-inch cast-iron skillet, heat oil over medium-high 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 or 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.

*Recipe courtesy of Robert Rose Inc.