1 large sweet potato
150 grams smoked salmon
¼ red onion
4 large eggs
3 tbs half & half cream
1 tsp dried tarragon
1 cup shredded aged cheddar
Peel sweet potato and cut in half lengthwise. Cover with water in a medium pot and bring to a simmer. Cook until sweet potato is easily pierced with the tip of a knife. Slice into ¼-inch thick pieces and layer half into a baking dish. Cover with a layer of half of the smoked salmon, half of the red onion. Continue layering with remaining sweet potato, salmon and onion.
In a medium bowl, whisk together eggs, cream, tarragon, salt and pepper. Pour over layers. Cover with cheese and place in a 375-degree oven to bake for 20 minutes, until cheese is melted and eggs are cooked but still moist.
Let set for a few minutes before serving.
Cooking Tip: For easy removal of the frittata from the baking dish, line with parchment paper before adding in ingredients, then simply lift out the finished frittata once it’s set.