Redgate Kitchen

something delicious for everyone

with a touch of sweetness

Frittatas are such a great way to get a delicious meal on the table in just about 20 minutes. You can throw in whichever veggies you prefer or have on hand. I am describing my quick savory with a touch of sweetness (sweet potatoes!) frittata that makes a great breakfast, brunch, lunch, or my favorite– breakfast for dinner. Serve it on its own or with a tasty side salad and get ready to rock your meal.


  • 6 eggs
  • 1/4 cup whole milk
  • 1 bunch of swiss chard (sub with any greens of your choice), chopped
  • 1 medium shallot, thinly sliced
  • 1 green onion, chopped
  • 1-2 garlic cloves, thinly sliced
  • 1 sweet potato, peeled and sliced into rounds (about 1/4 inch thickness)
  • 1/2 cup shredded mozzarella cheese
  • smoked salmon, approx 4-6 oz
  • fresh herbs, chopped (chives, parsley, basil, thyme)
  • If you have any of my fish kebab marinade leftover you can toss in (about 3 tsp)
  • extra-virgin olive oil
  • salt and pepper


  1. Pre-heat oven to 375 ℉ and heat an oven-proof skillet on the stove top with olive oil. Sauté the swiss chard, garlic, green onion, shallot, herbs and/or s 3 tsp of my fish kebab marinade, about 2 minutes.
  1. Remove the sautéed greens from the pan and then place the sliced sweet potatoes in the skillet (on medium heat) and sprinkle with salt and pepper. Cook, gently flipping them over once, for about 4-5 minutes.
  1. While the potatoes are cooking, in a separate bowl, whisk together 6 eggs and 1/4 cup of whole milk.
  1. Add the sautéed greens back to the skillet with the sweet potatoes.
  1. Spread the greens and sweet potato mixture out in the pan into a flat(ish) layer and top with the sliced smoked salmon.
  1. Sprinkle with shredded mozzarella cheese. Let the cheese melt slightly.
  1. Pour the egg mixture into the skillet, over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
  1.  Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. You can run it under the broiler for a minute or two for a browned crust.
  2. Cool in the pan for about 5 minutes, top with freshly chopped chives and enjoy!

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