Zucchini and Sweet Potato Frittata
Average Rating
5.0 Average FatSecret member ranking
Sweet potato cubes add an interesting twist to a classic frittata.
Servings Prep Time Cook Time
4 10 mins 30 mins
Ingredients
Directions
1. 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.
2. Bake sweet potatoes for 20-30 minutes, or until lightly browned.
3. Chop onion and garlic. Heat one tablespoon of oil in a large oven-proof skillet. Sauté onion and garlic.
4. 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.
5. 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.
6. Beat together egg and egg white. Pour the eggs over the vegetables, stir briefly, and allow to cook for a couple of minutes.
7. Shred cheddar, and toss over the top of the egg mixture. Put the skillet in the oven and cook until top is lightly browned.
Nutrition summary
There are 215 calories in 1 serving of Zucchini and Sweet Potato Frittata.
Calorie split: 56% fat, 22% carbs, 22% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
215
 
% Daily Values*
Total Fat
13.52g
17%
Saturated Fat
3.109g
16%
Trans Fat
-
Polyunsaturated Fat
3.295g
Monounsaturated Fat
6.176g
Cholesterol
114mg
38%
Sodium
186mg
8%
Total Carbohydrate
11.79g
4%
Dietary Fiber
1.9g
7%
Sugars
3.92g
Protein
11.96g
Vitamin D
0mcg
0%
Calcium
114mg
9%
Iron
1.93mg
11%
Potassium
476mg
10%
Vitamin A
298mcg
33%
Vitamin C
11.1mg
12%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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