Zucchini and Sweet Potato Frittata
adapted from Paleo Diet Lifestyle
- 2 tbsp Coconut Oil (or butter)
- 8 eggs
- 1 large sweet potato, peeled and cut in slices
- 2 sliced zucchinis
- 1 sliced red bell pepper
- Salt and pepper to taste
- Salsa, optional
Heat the coconut oil in a pan over a medium-low heat. Add the sweet potato slices and cook until softened, about 6-8 minutes.
Add the red bell pepper and zucchini slices and cook for another 4 minutes.
While the vegetables cook, whisk the eggs in a bowl, seasoning with salt and pepper. Add the egg mixture to the cooking veggies.
Cook on low heat until just set, about 10 minutes. Finish the frittata until golden under a heated broiler.
Cut the finished frittata into wedges and serve salsa, if desired.
You can find additional Meatless Meals for Lent in the archives!