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. |