Everyday Paleo Sweet Potato and Zucchini Frittata
- Number of Servings: 5
Ingredients
10 eggs, whisked together1 small sweet potato, peeled and grated2 small zucchinis, grated1/2 red onion, diced1 garlic clove, minced8 bacon strips, diced
In a large skillet, (I used a 12 omelet pan) cook the diced bacon until crispy. Pour out almost all of the grease, leaving some behind to cook the veggies in. Add the onion, garlic, and grated sweet potato and cook until the shredded potato is tender. Add the zucchini and saute for another 3-4 minutes. Spread the mixture evenly over the bottom of your pan and pour the eggs evenly over the mixture. Cover and let cook over medium heat for about 4 minutes or until the eggs start to bubble around the edges. Move the frittata into your oven and under the broiler for another 3-4 minutes or until the frittata is not longer runny on top and the frittata is firm. Watch carefully while cooking! Slice like a pizza to serve.
Serving Size: Serves 5 wedges
Number of Servings: 5
Recipe submitted by SparkPeople user JENNIEINSELMAN.
Serving Size: Serves 5 wedges
Number of Servings: 5
Recipe submitted by SparkPeople user JENNIEINSELMAN.
Nutritional Info Amount Per Serving
- Calories: 225.2
- Total Fat: 15.7 g
- Cholesterol: 378.0 mg
- Sodium: 350.4 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.7 g
- Protein: 16.1 g
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