Zucchini, Red Pepper, and Sweet Potato Frittata

Servings: 4
21-Day Fix Containers: 1 green, 1/2 red, 1 tsp

Ingredients:
2 tsp olive oil
3 medium zucchini, thinly sliced
1 medium red bell pepper, chopped
1/2 medium onion, chopped
1 cooked medium sweet potato, cut into 1-inch cubes
1/4 cup chopped fresh basil
1/4 tsp sea salt
6 large eggs, lightly beaten

Directions:
~ Heat oil in a 10-inch nonstick skillet over medium heat.
~ Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.
~ Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 - 60 seconds, or until the moisture has evaporated. Reduce heat to medium-low.
~ Add eggs to vegetable mixture. Mix until combined. Cook, without stirring, for about 2 -3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt the skillet so uncooked eggs flow to the edges.
~ Reduce heat to low. Continue cooking, covered, for 15 - 18 minutes, or until knife inserted in center comes out clean.
~ Garnish with reserved basil; serve immediately.