Zucchini and sweet potato fritatta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 189.3
- Total Fat: 11.1 g
- Cholesterol: 201.8 mg
- Sodium: 133.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.4 g
- Protein: 12.5 g
View full nutritional breakdown of Zucchini and sweet potato fritatta calories by ingredient
Introduction
I was shocked at how delicious this was! I was shocked at how delicious this was!Number of Servings: 4
Ingredients
-
Butter, unsalted, 2 tbsp
Egg, fresh, 4 large
Egg white, 4 serving
1 Large Sweet potato sliced
2 zucchinis sliced
1 mdium red bell pepper sliced(remove)
Rosemary, dried, 1 tsp
Basil, .1 tsp
salt and pepper to taste
Directions
1. Heat the butter over medium-low heat
2. Add sweet potato slices and cook until soft - about 8-10 minutes
3. Add the zucchini and red bell pepper and cook another 4 minutes
4. while it cooks, whisk the eggs in a bowl
5. season the egg mixture with herbs and add to cooking veggies
6. cook on low heat until just set, about 10 minutes
7. Finish the fritatta until golden under a heated broiler another 10 minutes or so
optional: sprinkle with parmesan (not in calorie count)
Great for dinner and then leftovers for breakfast!
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user LORIBURKS1.
2. Add sweet potato slices and cook until soft - about 8-10 minutes
3. Add the zucchini and red bell pepper and cook another 4 minutes
4. while it cooks, whisk the eggs in a bowl
5. season the egg mixture with herbs and add to cooking veggies
6. cook on low heat until just set, about 10 minutes
7. Finish the fritatta until golden under a heated broiler another 10 minutes or so
optional: sprinkle with parmesan (not in calorie count)
Great for dinner and then leftovers for breakfast!
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user LORIBURKS1.
