Sweet potato and Vegetables Frittata

2 cup Egg - Eggbeaters
1medium Bell Pepper chopped ( or half a red, and half a green pepper)
1 cup, chopped Onions, raw
3 clove Garlic minced
1 cup broccoli florets
226.7 grams Sweet potato cut in small cubes
1 tbsp Extra Virgin Olive Oil
1 tsp Cumin seed
1 tbsp Chili powder
1 Serving(s) Red pepper flakes
0.5 tsp Coriander seed
0.25 tsp Pepper, black
2 tbsp Reduced Fat Goat Cheese crumbles
0.75 cup Shredded Reduced Fat Cheddar,
0.25 cup Sharp Cheddar Fancy Shredded Cheese
6 oz 365 Organic Almond Milk Unsweetened

Precook sweet potato cubes in microwave til just tender. Preheat oven to 375 degrees Sauté onion, garlic and peppers with oil, in a large ovenproof non stick skillet until onions are translucent then add broccoli and cook until softened,about 3 minutes. Add sweet potato and stir. Set aside. Whisk spices into milk in medium bowl. Add the Eggbeaters to the bowl whisking until well mixed. Pour over the vegetables in the skillet. Sprinkle cheeses evenly over the skillet. Bake uncovered for 20-25 minutes or until eggs are set and cheese starts to brown. Remove from the oven and let it sit for about 5 minutes before cutting. Serving Size: Serves 8

Number of Servings: 6

Recipe submitted by SparkPeople user NORTHWOODSLUNA.