Zucchini and Sweet Potato Frittata
adapted from Paleo Diet Lifestyle
Ingredients:
- 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
Directions:
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!
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Thanks for this recipe! No meat, no wheat, no dairy! Yay! I will definately try this.
ReplyDeleteHaving a bit of trouble wrapping my mental tastebuds around sweet potatoes and eggs at the same time...even if I could stomach red pepper in the morning (and I eat almost everything for breakfast).
ReplyDeleteMaybe I will feel like a culinary adventure one of these days and throw caution to the wind! One never knows...thanks for sharing the favorite recipe!
I have actually been making this for dinner, but I am sure it would taste just as yummy in the morning. I've also made this frittata without the sweet potato, adding in asparagus and mushrooms, which was good as well, but not quite as good according to my kids and husband. I wouldn't have ever thought to combine sweet potatoes and eggs either until two different friends suggested I try a sweet potato hash with a steamed/poached egg on top. It is amazing!
ReplyDeleteI repinned your recipe. Looks good.
ReplyDeleteVery usefull recipe. I just try it!
ReplyDeleteLook like very interesting recipe.
ReplyDeletepaleo diet