Zucchini, Red Pepper and Sweet Potato Frittata!

Have I mentioned how I love sweet potatoes lately????

Frittatas are healthy, easy, and packed with protein. Our zucchini, red pepper, sweet potato frittata recipe is loaded with fresh veggies and tastes delicious.

Total Time: 41 min.
Prep Time: 15 min.
Cooking Time: 26 min.
Yield: 4 servings

Ingredients:
2 tsp. olive oil
3 medium zucchini, thinly sliced
1 medium red bell pepper, chopped
½ medium onion, chopped
1 cooked medium sweet potato, cut into 1-inch cubes
¼ cup chopped fresh basil
¼ tsp. sea salt
6 large eggs, lightly beaten

Preparation:
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.

Nutritional Information (per serving):
Calories: 131
Total Fat: 7 g
Saturated Fat: 2 g
Cholesterol: 186 mg
Sodium: 241 mg
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 5 g
Protein: 8 g

P90X/P90X2 Portions
½ Vegetable
½ Protein
½ Fat

P90X3 Portions
½ Protein
½ Carb
1 Fat

Body Beast Portions
1 Vegetable
1 Protein
½ Starch
1 Fat

Containers
1 Green
½ Red
1 tsp.

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