Zucchini, sweet potato and tomato frittata

CHICOPEE, Mass. (Mass Appeal) – A frittata is perfect for breakfast, lunch or dinner, and it’s healthy too! Cindy Barbieri from CindysTable.com showed us how to make a Zucchini, Sweet Potato and Tomato Frittata that’s delicious and even Paleo!

Zucchini, Sweet Potato and Tomato Frittata

Ingredients:
2-3 tablespoon olive oil or coconut oil
1 large sweet potato, diced
8 large eggs
1 large zucchini, grated
1 clove garlic, minced
2 green onions, thinly sliced
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried parsley
1 teaspoon dried basil

Directions:
Preheat oven to 375 degrees F.
In an oven safe pan add 1 tablespoon of olive oil and the diced sweet potatoes. Roast in the oven for 20 minutes. Remove from pan and wipe pan clean with a paper towel. Lower temperature to 350 degrees.
In a large mixing bowl whisk the eggs together. Add in shredded zucchini, garlic, green onion, salt, pepper, parsley, basil and whisk together. Add in sweet potatoes.
Using the same pan add in 2 tablespoons of oil and brush to reach the edges over a medium temperature.
Add in egg mixture and let cook over the heat for 5-7 minutes. Until the bottom is starting to firm. Place in the oven for 12-15 minutes or until the center is firm. Slice and enjoy!

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