Spicy Sweet Potato & Spinach Frittata with Smoked Salmon

About this meal

A vibrant oven-baked frittata packed with beta-carotene-rich sweet potatoes, baby spinach, and flaked smoked salmon, giving you a high-protein and omega-3 boost to support satiety and mood. The dish is brightened with fresh herbs and a gentle kick from chili flakes, balanced with a drizzle of honey for a subtle sweetness. Perfect for a satisfying, mood-supportive pescatarian brunch.

Ingredients

• Eggs — 4 large
• Egg whites — 2 large
• Sweet potato — 1 medium, diced
• Baby spinach — 2 cups, fresh
• Smoked salmon — 2 oz, flaked
• Red onion — 1/4 cup, thinly sliced
• Cherry tomatoes — 1/2 cup, halved
• Olive oil — 1 tbsp
• Chili flakes — 1/2 tsp
• Fresh dill — 2 tbsp, chopped
• Parsley — 1 tbsp, chopped
• Honey — 1 tsp
• Sea salt — 1/4 tsp (optional)
• Black pepper — 1/4 tsp

Steps

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, add olive oil and sauté diced sweet potatoes until just tender (~5-7 minutes).
3. Add onions and cook until softened, then stir in spinach and cook until wilted.
4. In a large bowl, whisk together eggs, egg whites, honey, salt, pepper, chili flakes, and chopped herbs.
5. Add the cooked vegetables and cherry tomatoes to the bowl.
6. Fold in the flaked smoked salmon gently.
7. Pour mixture into a lightly greased oven-safe skillet or baking dish.
8. Bake for 18–22 minutes, or until the frittata is set and lightly golden.
9. Allow to cool for 5 minutes, then slice and serve.