Heat a pan over a medium-low heat;
Add the oil and sweet potato slices and cook until soft, about 8 minutes;
Add the zucchini and red bell pepper slices and cook for another 4 minutes;
While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture;
Season the egg mixture with salt and pepper and add 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 with fresh parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (589g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 33 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 14.7mg||5 %|
|Sodium 502.3mg||17 %|
|Potassium 1169.1mg||31 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 29.8g|
|Protein 15g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 220
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