Name: Zucchini, Sweet Potato, & Kale Frittata
Yield: 4
Ingredients: 10 eggs; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil; 1 small onion, diced (about 1 cup); 1 small sweet potato, diced (about 1 cup); 1 small zucchini, diced (about 1 cup); Large handful of chopped kale

Description

A great way to use up leftover veggies in a delicious frittata!

Ingredients

Scale

10 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 small onion, diced (about 1 cup)
1 small sweet potato, diced (about 1 cup)
1 small zucchini, diced (about 1 cup)
Large handful of chopped kale

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Instructions

In a bowl beat the eggs with the salt and pepper until light and fluffy, set aside. Preheat the oven to 325 degrees. Heat the olive oil in a nonstick pan. Add the onion and sweet potato and cook for about 6-8 minutes, until the sweet potato begins to soften.
Add the zucchini and cook another 2-3 minutes. Add the kale and cook about 1 minute until it just begins to wilt.
Turn off the heat, pour the egg mixture into the pan and stir until egg is distributed evenly. Put pan in the oven and cook for 12-15 minutes or until the center is set. Top with fresh chopped tomato and/or avocado!