Ingredients
- 250g diced (2cm) sweet potato
- 1 tablespoon olive oil
- 2 spring onions, chopped
- 30g (approximately ¾ cup) baby spinach leaves
- ½ cup grated tasty cheese
- 95g can John West Salmon Tempters – Olive Oil Blend, drained
- 4 eggs, lightly beaten
- 2 teaspoons chopped fresh dill
- Toasted sourdough bread and roasted trussed tomatoes, for serving
![john west skinless boneless salmon in an olive oil blend 200g-transform John West Skinless & Boneless Salmon in an Olive Oil Blend 200g](https://simplot-media.azureedge.net/-/media/project/sapl/brands/australia/johnwest/product/salmon/boneless-and-skinless/john-west-skinless--boneless-salmon-in-an-olive-oil-blend-200g-transform.png?h=3550&iar=0&w=3550&rev=95153d6e2489495eb1d3f309bf10952c&hash=06AE77F122EC868CF8AC99E76A7D946F)
Salmon Tempter Olive Oil Blend 95g
Method
STEP 1Place sweet potato in a microwave safe bowl, cover and cook on HIGH for 4 minutes or until tender. Remove and cool slightly.
STEP 2
Heat oil in a small frypan over medium heat. Sauté spring onion and sweet potato for 1-2 minutes, until softened and sweet potato is lightly golden.
STEP 3
Reduce heat to low. Add spinach, cheese and John West Salmon. Combine eggs and dill, pour into frypan.
STEP 4
Cover and cook for 7-8 minutes until eggs are set around edges of frypan. Uncover and transfer to a preheated grill. Cook until eggs are set and frittata is golden. Serve with sourdough bread and roasted tomatoes.
Tips
Substitute chopped charred asparagus for spinach when in season.
![john west skinless boneless salmon in an olive oil blend 200g-transform John West Skinless & Boneless Salmon in an Olive Oil Blend 200g](https://simplot-media.azureedge.net/-/media/project/sapl/brands/australia/johnwest/product/salmon/boneless-and-skinless/john-west-skinless--boneless-salmon-in-an-olive-oil-blend-200g-transform.png?h=3550&iar=0&w=3550&rev=95153d6e2489495eb1d3f309bf10952c&hash=06AE77F122EC868CF8AC99E76A7D946F)