Zucchini and Sweet Potato Frittata

Ingredients

• 2 large eggsNutrition
• 1 oz cheddar cheeseNutrition
• 3/4 cup egg whitesNutrition
• 2 tbsps canola oilNutrition
• 1 clove garlicNutrition
• 1 medium onionNutrition
• 1 medium zucchiniNutrition
• 1 5" long sweet potatoNutrition

Directions

1. 1Preheat oven to 425 °F (220 °C). Peel sweet potato and chop it into half-inch cubes. Put 1 tablespoon of oil into a baking dish, add the sweet potatoes, and mix to coat.
2. 2Bake sweet potatoes for 20-30 minutes, or until lightly browned.
3. 3Chop onion and garlic. Heat one tablespoon of oil in a large oven-proof skillet. Sauté onion and garlic.
4. 4While the onions are cooking, slice zucchini into thin strips using a vegetable peeler. Add zucchini to onions and cook for a couple of minutes, until zucchini is tender.
5. 5Remove sweet potato from the oven and set oven temperature to broil. Mix cooked sweet potato into the vegetables. Season with salt and pepper, or herbs, as desired.
6. 6Beat together egg and egg white. Pour the eggs over the vegetables, stir briefly, and allow to cook for a couple of minutes.
7. 7Shred cheddar, and toss over the top of the egg mixture. Put the skillet in the oven and cook until top is lightly browned.

Nutrition per serving

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