Frittatas are Italy’s version of an open-faced omelet.
They’re so easy to make and the add-in combinations are almost endless — in this incarnation, we’ve added zucchini, red pepper, sweet potato to the recipe along with fresh basil and a bit of sea salt.
We’ve put together a sweet potato frittata but you could really throw any fresh veggies in.
Frittatas are a great way to give a second life to leftover cooked veggies from last night or that half of a cauliflower left over from your meal prep.
Zucchini, Red Pepper, and Sweet Potato Frittata
Our zucchini, red pepper, sweet potato frittata recipe is loaded with fresh veggies and tastes delicious.
- 2 tsp. olive oil
- 3 medium zucchini, thinly sliced
- 1 medium red bell pepper, chopped
- ½ medium onion, chopped
- 1 small cooked sweet potatoes, cut into 1-inch cubes
- ¼ cup chopped fresh basil, (reserve a small amount for garnish)
- ¼ tsp sea salt or Himalayan salt
- 6 large eggs, lightly beaten
Heat oil in 10-inch nonstick skillet over medium heat.
Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.
Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated. Reduce heat to medium-low.
Add eggs. Mix well; cook, without stirring, for about 2 to 3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt skillet so uncooked eggs flow to the edges.
Reduce heat to low; continue cooking, covered, for 10 to 12 minutes, or until knife inserted in center comes out clean.
Garnish with reserved basil; serve immediately.
2B Mindset Plate It!
Double the serving size or add an additional protein and FFC for a great breakfast option. Add veggies or a side salad for lunch.
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