Zucchini and Sweet Potato Frittata

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 255.2
  • Total Fat: 17.0 g
  • Cholesterol: 370.0 mg
  • Sodium: 147.5 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 13.8 g

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

Number of Servings: 4


    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 a pan over 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 egge mixture with salt and pepper and add to the cooking veggies.
6. Cook on low heat until just set, about 10 minutes.
7. Place pan under a heated broiler and cook until golden.
8. Cut the frittata into wedges and serve with fresh parsley.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user CLAUDINE41.

Member Ratings For This Recipe

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    I just made this recipe this morning as my first dish for Paleo Diet I am starting today. It is fabulous with a delicious blend of veggies and eggs. I used 12 eggs, subbed fresh basil, and used olive oil because I don't have coconut oil. I am thrilled with this recipe. I will make it again! - 8/5/13