Salmon Frittata with Silverbeet
PREP 15 MIN•COOK 30 MIN
Number of servings
200g sweet potatoes, orange peeled & diced
salt & pepper, to taste
1⁄2 tsp olive oil
1⁄4 bunch of Swiss chard trimmed & sliced (stalks and leaves separately)
3 large eggs
50g cheddar cheese grated
2 sprigs of dill chopped, plus extra to serve
150g smoked salmon torn into pieces
2 cups (60g) mixed salad leaves
1 tsp lemon juice
Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray and a 20cm x 20cm square cake tin with baking paper.
Place sweet potato on tray, season with salt and pepper and roast for 20 minutes, or until tender.
Meanwhile, heat oil in a large non-stick frypan over medium heat. Add silverbeet stalks and sauté for 4-5 minutes until soft. Add leaves and cook for a further minute until wilted. Remove from heat.
Whisk eggs in a bowl. Add cheese and dill, season with salt and pepper and mix to combine.
Arrange sweet potato, silverbeet and salmon in prepared cake tin. Pour over egg mixture and bake for 20-25 minutes until set.
Toss leaves with lemon juice, season with salt and pepper and serve with frittata.
NOTE: Store any remaining frittata in an airtight container in the fridge for 3 days.
1835 kJ / 438 cals
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