Meatless Meals :: Zucchini and Sweet Potato Frittata

I hope you are all having a blessed and fruitful Lent! I wanted to take a second to share one of our new favorite meatless meals this year: Zucchini and Sweet Potato Frittata.  With a newborn in our home I've had to find meals that are not only healthy, but quick and easy to make as well.   For those with allergies, this recipe is also free of dairy and grains. I've made it a few times now and it is definitely a keeper!

Zucchini and Sweet Potato Frittata

adapted from Paleo Diet Lifestyle

Ingredients:

• 2 tbsp Coconut Oil (or butter)
• 8 eggs
• 1 large sweet potato, peeled and cut in slices
• 2 sliced zucchinis
• 1 sliced red bell pepper
• Salt and pepper to taste
• Salsa, optional

Directions:

Heat the coconut oil in a pan over a medium-low heat.  Add the sweet potato slices and cook until softened, about 6-8 minutes.

Add the red bell pepper and zucchini slices and cook for another 4 minutes.

While the vegetables cook, whisk the eggs in a bowl, seasoning with salt and pepper.  Add the egg mixture to the cooking veggies.

Cook on low heat until just set, about 10 minutes.  Finish the frittata until golden under a heated broiler.

Cut the finished frittata into wedges and serve salsa, if desired.

You can find additional Meatless Meals for Lent in the archives!