How To Make A Sweet Potato Frittata With Zucchini Salad

Sweet Potato Frittata With Zucchini Salad August 12, 2016
This frittata gets a flavor boost from sweet potatoes and a fresh zucchini salad. Yield: Serves 1
  • 1/2 peeled sweet potato, diced or grated*
  • 1/4 onion, diced
  • 3 eggs
  • 1 zucchini
  • 1 oz crumbled feta
  • 1 lime
  • Olive oil
  • Salt & pepper
  • Hot sauce
Recipe Instructions
  1. Preheat the oven to the broil setting.
  2. In a skillet or oven-safe pan, heat the diced onion and the diced or grated sweet potato with a drizzle of olive oil. Cook for about 2-3 minutes until they begin to cook through, add in salt and pepper and stir.
  3. In a blender, or using a hand blender, whisk the eggs with some salt and pepper. You want the eggs to almost double in volume. You can also whisk them by hand; just make sure to really fluff them up.
  4. Pour the eggs into the pan, swirling a bit to distribute evenly. Cook for 2-3 minutes until the edges start to set. Top with a few crumbles of feta (about 1/2 ounce) and transfer to the oven. Broil for 3-4 minutes until the top is cooked.
  5. Thinly slice the zucchini or use a vegetable peeler and peel the slices, so they are super thin. Marinate the zucchini in 1 tablespoon of lime juice and 1 tablespoon of olive oil, season with salt and pepper. Just before eating, top with the remaining feta cheese. Serve alongside the frittata or right on top.
  6. Add a few dashes of hot sauce or chili sauce for heat.
Recipe Generator courtesy of BBQ Island
*If you're following along with our month-long lunch plan, you already prepped the sweet potato on Sunday.

This recipe is part of our ultimate guide to packing work lunches for a month. Get all the recipes here.

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