Zucchini, Red Pepper, and Sweet Potato Frittata

8 41 137
Ingredients Minutes Calories
Prep Cook Servings
15 min 26 min 6
Zucchini, Red Pepper, and Sweet Potato Frittata
Health Rating


2 tsp Olive oil
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)
1/4 tsp 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.

Nutrition Facts

Per Portion

Calories 137
Calories from fat 65
Calories from saturated fat 17.2
Total Fat 7.2 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.3 g
Cholesterol 193 mg
Sodium 186 mg
Potassium 448 mg
Total Carbohydrate 9.9 g
Dietary Fiber 2.1 g
Sugars 5.0 g
Protein 8.1 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 2.2

Energy sources



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!

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