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Sweet Potato and Zucchini Frittata

7 Apr

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Mmmmm. Went rock climbing this morning and then had all of 20  min to get showered and meet our realtor at a property to check it out. YIKES. Also, we still haven’t been back to the grocery, so our refrigerated assortment is dwindling. So threw together what ended up being a delicious frittata. Mmmm. Protein + veg = tasty and super duper way to get food in your belly before seeing a bunch of homes (trust me, you need to see homes on a full belly, or else it is possible that you will start looking through people’s pantry “just to see what’s it would look like if we lived there”).

Ingredients

  • 1/3 c grated sweet potato (peeled before you grate it)
  • 1/2 of medium zucchini, grated
  • 4 eggs, beaten
  • Splash of skim milk (literally, a splash, maybe 1-2 tbsp)
  • 1/3 c grated cheddar
  • salt and pepper

Instructions

  • Throw the sweet potato and zucchini with salt & pepper on a skillet (greased with Pam) heated to high. Stir until slightly fragrant, a few minutes. Meanwhile, beat eggs with milk, and add grated cheese to eggs.
  • Take the sweet potato and zucchini off– just toss on a plate. Re-Pam the nonstick skillet and pour egg mixture on skillet. Top with sweet potato and zucchini mix (if you add the eggs on top of the veg mix, it’ll be harder to flip).
  • Once frittata is ready (pulled away from edges and firm enough on underside), flip. Let it cook for another 2-3 min, then take from heat and SCARF down. Eat with salsa on top (we used Newman’s Own black bean and corn salsa). Then run to your appointment with the realtor to see a bunch of homes that stink. 😦
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