Zucchini, Red Pepper, and Sweet Potato Frittata

8 41 130
Ingredients Minutes Calories
Prep Cook Servings
15 min 26 min 6
Zucchini, Red Pepper, and Sweet Potato Frittata
Health Highlights


2 tsp Olive Oil, Extra Virgin
3 medium Zucchini (thinly sliced)
1 medium pepper(s) Red bell pepper (chopped)
1/2 medium White onion (chopped)
1 medium potato Sweet potato (cooked ant cut into 1-inch cubes)
1/4 cup Basil, fresh (chopped, reserve a small amount for garnish)
1 dash Sea Salt
6 large egg Egg (lightly beaten)


1. Heat oil in a 10-inch nonstick skillet over medium heat.

2. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.

3. Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated. Reduce heat to medium-low.

4. Add eggs to vegetable mixture. Mix until combined; cook, without stirring, for about 2 to 3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt skillet so uncooked eggs flow to the edges.

5. Reduce heat to low; continue cooking, covered, for 15 to 18 minutes, or until knife inserted in center comes out clean.

6. Garnish with reserved basil; serve immediately.


Sweet Potatoes

are a great source of beta carotene which is converted into vitamin A in the body and is important for immunity and healthy vision

Bell Peppers

are an excellent source of antioxidant vitamin C which is important for immunity!

Nutrition Facts

Per Portion

Calories 130
Calories from fat 66
Calories from saturated fat 18.3
Total Fat 7.3 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 3.0 g
Cholesterol 217 mg
Sodium 171 mg
Potassium 686 mg
Total Carbohydrate 7.5 g
Dietary Fiber 2.7 g
Sugars 5.4 g
Protein 10.0 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 2.2

Energy sources