Zucchini, Red Pepper, and Sweet Potato Frittata

Zucchini, Red Pepper, and Sweet Potato Frittata

Frittatas are Italy’s version of an open-faced omelet. They can contain any kind of ingredients and usually pretty healthy (depending on what you put in them). The one thing you can rely on is that they are always easy to make and packed with protein. 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 from yesterday’s lunch.

Zucchini-and-Red-Pepper-Frittata-Recipe-Header
Print

Zucchini, Red Pepper, and Sweet Potato Frittata

Frittatas are healthy, easy, and packed with protein. Our zucchini, red pepper, sweet potato frittata recipe is loaded with fresh veggies and tastes delicious.
Course Breakfast
Cuisine Italian
Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Servings 6 servings

Ingredients

  • 2 tsp . olive oil
  • 3 medium zucchini thinly sliced
  • 1 medium red bell pepper chopped
  • ½ medium onion chopped
  • 1 cooked small 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

Instructions

  1. Heat oil in 10-inch nonstick skillet over medium heat.

  2. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.
  3. 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.
  4. Add eggs. Mix well until; 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.
  5. Reduce heat to low; continue cooking, covered, for 10 to 12 minutes, or until knife inserted in center comes out clean.

  6. Garnish with reserved basil; serve immediately.

Zucchini, Red Pepper, and Sweet Potato FrittataNutritional Information (per serving):

Calories: 162
Total Fat: 7 g
Saturated Fat: 2 g
Cholesterol: 186 mg
Sodium: 349 mg
Carbohydrates: 17 g
Fiber: 3 g
Sugar: 8 g
Protein: 9 g

P90X/P90X2 Portions
½ Vegetable
½ Protein
½ Fat

P90X3 Portions
½ Protein
½ Carb
1 Fat

Body Beast Portions
1 Vegetable
1 Protein
½ Starch
1 Fat

Containers
1 Green
½ Red
1 tsp.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.