|Servings||Prep Time||Cook Time|
|4||10 mins||30 mins|
|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.|
There are 215 calories in 1 serving of Zucchini and Sweet Potato Frittata.
Calorie split: 56% fat, 22% carbs, 22% protein.
|Serving Size||1 serving|