Day 6 : Sweet Potato, Smoked Salmon Frittata (Baked Omelette)

Serves: 4-6

Temperature: Oven Broiler


  • 1 tablespoon olive/canola oil combination
  • ½ cup chopped red onion
  • ½ cup diced green pepper
  • 1 clove garlic, minced
  • 1 sweet potato peeled, cut in 1/2 inch cubes, boiled until fork tender
  • 2 cups of washed baby spinach leaves, blanched and drained, chopped
  • ¾ cup of ''J Willy Krauch'' smoked salmon, finely diced
  • 1 tablespoon butter
  • 6 large eggs
  • ½ teaspoon each salt and pepper
  • 2 tablespoons freshly grated parmesan cheese
  • 1 teaspoon chopped fresh dill to garnish (optional)


  1. In non-stick (oven-safe) skillet, preferably cast iron, over medium high heat, heat oil and add onion and green pepper.
  2. Cook, stirring, until vegetables are soft, about 3 minutes.
  3. Add garlic and cook for 1 minute. Do not allow garlic to turn brown.
  4. Stir in cooked sweet potato, blanched, chopped, spinach and diced. ''J Willy Krauch'' smoked salmon and cook, stirring gently, for 1 minute longer.
  5. Add butter to pan with cooked ingredients.
  6. In a medium bowl, beat eggs, season with salt and pepper and pour into skillet on top of vegetables.
  7. Stir gently with fork, to evenly distribute vegetables and salmon in pan.
  8. Cover with skillet cover or foil and cook for approximately 3 minutes on medium heat or until bottom of frittata has set.
  9. Uncover, sprinkle with parmesan cheese and place pan under hot broiler until top of frittata is firm and golden, about 2 minutes. Oven temperatures vary, so watch carefully!
  10. Loosen with rubber spatula and gently slide onto serving platter.
  11. Sprinkle with chopped fresh dill if desired.
  12. Serve hot or at room temperature.

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Great Flavour from an Old Company

Max Krauch arrives at J. Willy Krauch & Sons Ltd. at 3 a.m. most days. It's still hours before daybreak, but Max wants to get in to work early. Just to check on things.  "I like to take my time to see how everything is going and get ready for the day...


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