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Zucchini and Sweet Potato Frittata
Sweet potato cubes add an interesting twist to a classic frittata.
1 medium zucchini
1 5" long sweet potato
2 tbsps canola oil
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion
1 clove garlic
2 large eggs
3/4 cup egg whites
1 oz cheddar cheese
Preheat oven to 425 °F (220 °C). Peel sweet potato and chop it into half-inch cubes. Put 1 tablespoon of oil into a baking dish, add the sweet potatoes, and mix to coat.
Bake sweet potatoes for 20-30 minutes, or until lightly browned.
Chop onion and garlic. Heat one tablespoon of oil in a large oven-proof skillet. Sauté onion and garlic.
While the onions are cooking, slice zucchini into thin strips using a vegetable peeler. Add zucchini to onions and cook for a couple of minutes, until zucchini is tender.
Remove sweet potato from the oven and set oven temperature to broil. Mix cooked sweet potato into the vegetables. Season with salt and pepper, or herbs, as desired.
Beat together egg and egg white. Pour the eggs over the vegetables, stir briefly, and allow to cook for a couple of minutes.
Shred cheddar, and toss over the top of the egg mixture. Put the skillet in the oven and cook until top is lightly browned.
in 1 serving of Zucchini and Sweet Potato Frittata.
, 22% carbs, 22% protein.
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