Sweet Potato and Zucchini Frittata

Sweet Potato and Zucchini Frittata

3.8 85 ratings

Prep. 20 min

Total 45 min

4 portions

Ingredients

fresh parsley leaves only (approx. 25 stems)
½ oz
red onions quartered (approx. ½ med. onion)
3 ½ oz
olive oil divided
2 tbsp
sweet potatoes cut into 1 in. pieces (approx. 1 sm. potato)
7 oz
zucchini cut into 1 in. pieces (approx. 1 zucchini)
3 ½ oz
red bell peppers cut into 1 in. pieces (approx. 1 med. pepper)
3 ½ oz
large eggs
6
salt
½ tsp
ground black pepper
¼ tsp
dried chili flakes (optional)
¼ tsp
buffalo mozzarella cut into rounds (¼ in.)
8 oz

Difficulty

easy

Nutrition per 1 portion

Sodium 824.5 mg

Protein 27.2 g

Energy 1848.7 kJ / 441.9 kcal

Fat 29.3 g

Fibre 2.9 g

Saturated Fat 11.6 g

Carbohydrates 16.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Midweek Meals 11 recipes
United States

You might also like...

Vegan Green Pea Fritters

20 Min

Vegetable Patties

1 Std.

Carrot and Brussels Sprouts Risotto

35 Min

Eggplant "Meatballs" with Romesco Sauce

2 Std. 45 Min

One-Pot Barley and Vegetables

1 Std. 10 Min

Lentil Mushroom Stroganoff

55 Min

Eggplant and Tomato Pasta

45 Min

Green Lentil Risotto with Asparagus

45 Min

Lentil, Cauliflower and Kale Salad

1 Std. 5 Min

Cauliflower Artichoke Cheese Bake

1 Std. 10 Min

Eggplant, Spinach & Lentil Curry

25 Min

Risotto with Spinach and Peas

30 Min