• 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


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.