Zucchini and Sweet Potato Frittata

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,006.1
  • Total Fat: 68.2 g
  • Cholesterol: 1,480.0 mg
  • Sodium: 595.4 mg
  • Total Carbs: 56.4 g
  • Dietary Fiber: 12.7 g
  • Protein: 55.8 g

View full nutritional breakdown of Zucchini and Sweet Potato Frittata calories by ingredient

Number of Servings: 1


    2 Tbsp coconut oil ( or ghee butter)
    8 eggs
    1 large sweet potato, peeled and cut in slices
    2 sliced zucchinis
    1 sliced red bell pepper
    2 Tbsp fresh parsley
    Salt and pepper to taste


1. Heat pan over a medium-low heat;
2. Add the oil and sweet potato slices and cook until soft, about 8 minutes.
3. Add the zucchini and red bell pepper slices and cook for another 4 minutes;
4. While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture.
5. Season the egg mixture with salt and pepper and add to the cooking veggies.
6. Cook on low heat until just set, about 10 minutes.
7. Place the pan under a heated broiler until golden.
8. Cut the frittata into wedges and serve with fresh parsley.

Serving Size: 4

Number of Servings: 1

Recipe submitted by SparkPeople user CLAUDINE41.