Ingredients
- 2 tbsp coconut oil
- 9 eggs
- 1 large sweet potato, peeled and cut in slices
- 2 sliced zucchinis
- 1 sliced red bell pepper
- 2 tbsp fresh parsley
- Salt and pepper to taste
Preparation:
Heat a pan over a medium-low heat. Add the oil and sweet potato slices and cook until soft. Add the zucchini and red bell pepper slices and cook for another 4 minutes. While it cooks, whisk the eggs in a bowl. Season the egg mixture with salt and pepper and add to the cooking veggies. Cook on low heat until just set, about 10 minutes. Finish the frittata until golden under a heated broiler. Cut into wedges and serve with fresh parsley.