Salmon & Sweet Potato Frittata

Serves 4

Author: Victoria Bell


  • 400g sweet potato, peeled and sliced 1cm thick
  • 220g tinned sweet corn, no added salt
  • 120g (½ cup) reduced fat cheddar cheese, grated
  • 180g tinned salmon in spring water, bones removed, drained
  • 125ml (½ cup) low fat milk
  • 2 tablespoons self raising flour
  • 6 eggs, lightly beaten

Cooking instructions

  1. Preheat oven to 180°C, grease and line a 20cm square baking tin.
  2. Steam sweet potato in microwave or on stove until just cooked.
  3. Mix in bowl milk, flour and eggs. Whisk until smooth.
  4. Place sweet potato slices evenly in dish. Sprinkle over corn kernels and spread salmon evenly over dish.
  5. Sprinkle with grated cheese then pour over egg mixture.
  6. Bake in oven for 30-40 minutes or until firm.
  7. Decorate with fresh herbs (optional)


Nutrition information per serve (280g)

Energy - 1520 kj

Protein - 29.8g

Total fat - 13.3g

Saturated fat - 5.5g

Carbohydrate - 28.4g

Sodium - 361mg


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