Salmon Frittata with Swiss Chard
PREP 15 MIN•COOK 45 MIN
GF
NS
NF
Number of servings
2
200g sweet potatoes, orange peeled & diced
salt & pepper, to taste
1⁄2 tsp olive oil
1⁄4 bunch of swiss chard (1 1/2 lb bunch) trimmed & sliced (stalks & leaves separately)
3 large eggs
1⁄2 cup (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 355°F/fan-forced 325°F and line a baking sheet and a 8 inch x 8 inch square cake pan with baking paper.
Place sweet potato on baking sheet, season with salt and pepper and roast for 20 minutes, or until tender.
Meanwhile, heat oil in a large non-stick skillet over medium heat. Add Swiss chard 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, Swiss chard and salmon in prepared cake pan. 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.
Energy (kJ)
1846 kJ / 441 cals
Protein
37 g
Fat
24.1 g
Sat. Fat
9.1 g
Carbs
15.9 g
Sugar
7.4 g
Fiber
5.6 g
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