Go Back
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
Keyword sweet potato frittata
Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Servings 6 servings
Calories 162 kcal
Author Toshi Jones

Ingredients

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

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; 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.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.