Squash & Sweet Potato Fritatta – a delicious recipe with eggs, milk, sweet potato, zucchini, dice, mozzarella. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["Preheat oven to 400 degrees.", "In an oven proof saute pan, over medium heat, give a little spray of olive oil and add the potato. Cook until slightly softened then add the zucchini and squash. Season with salt and pepper. Allow to cook for several more minutes until the squashes are lightly golden and softened.", "In a small bowl whisk together the eggs, milk, thyme and a little more salt and pepper. Lower the heat to medium low, give one more spray to the pan/veggies with olive oil (organic spray if you can find) and pour the egg mixture into the pan. Cook for 8-10 minutes.", "Sprinkle the cheese over top then pop the pan into the oven and cook for another 15-18 minutes or until golden browned and just slightly ""firm"" to the touch- you don't want a watery mess. Allow to rest a couple minutes then it should slide right out of the pan and onto a cutting board."]
483
kcal
Calories
31
g
Fat
11
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 eggs, 1/2 cup fat free milk, 1 sweet potato peeled & small dice, 1 zucchini small dice, and more.
Yes, Squash & Sweet Potato Fritatta falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
