Sweet Potato and Spring Vegetable Frittata


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This frittata is healthy and tasty, with sweet potatoes and a mix of spring vegetables. Its great for breakfast, brunch, or any other meal of the day.

Ingredients:
  • 2 cups sweet potatoes, peeled and diced
  • 1 cup spring vegetables e
  • g
  • , asparagus, peas, and bell peppers, chopped
  • 1/2 cup red onion, finely chopped
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 cup grated cheddar cheese
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon fresh herbs e
  • g
  • , parsley or chives, chopped

Instructions:

Preheat your oven to 375F 190C

Heat olive oil in an oven-safe skillet over medium-high heat

Add the diced sweet potatoes and saut for about 5 minutes or until they start to soften

Add the chopped red onion and continue to saut for another 2-3 minutes until the onions become translucent

Stir in the spring vegetables and cook for an additional 3-4 minutes until they are tender-crisp

In a bowl, whisk together the eggs, milk, grated cheddar cheese, salt, and pepper

Pour the egg mixture over the sauted vegetables in the skillet

Stir gently to distribute the ingredients evenly

Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set in the center and the edges are golden brown

Remove the frittata from the oven and sprinkle with fresh herbs

Allow it to cool slightly before slicing and serving

Enjoy your delicious Sweet Potato and Spring Vegetable Frittata


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