Sweet potato & salmon frittata

This delicious frittata would be great for breakfast, brunch or any time. It makes 6 slices and each slice (185g) contains 6.6µg of Vitamin D which makes it a perfect pregnancy recipe!


  • 8 eggs
  • 300g of fresh salmon
  • 4-6 tablespoons low-fat milk
  • 2 tablespoons chopped fresh coriander leaves (optional)
  • 2 cloves garlic, pressed or minced
  • Freshly ground black pepper
  • 1 medium sweet potato peeled and chopped into cubes or slices
  • 1 medium green bell pepper, seeded and chopped into small pieces
  • 2 tablespoons olive oil


  1. Preheat the oven to 180 C
  2. In a large bowl, whisk together the eggs, milk, coriander, garlic and pepper.
  3. Heat the olive oil in a large frying pan.
  4. Add the salmon skin side down and cook 3 minutes or until skin is crisp and golden. Carefully turn salmon over and cook 1 minute on the other side. Remove from the pan. Cut or gently break into large cubes and set aside.
  5. Add the sweet potatoes and pepper to the pan and cook, stirring, until tender (about 5 minutes).
  6. Add the salmon and egg mixture to the pan and allow to cook for 5 minutes.
  7. Transfer the pan to the oven and cook for 15-20 minutes until the frittata is set on top.
  8. Remove from oven, allow to cool and serve with a side salad.