| 8 | 41 | 133 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 26 min | 6 |
| 2 tsp | Olive Oil, Extra Virgin |
| 3 medium | Zucchini (thinly sliced) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 1/2 medium | White onion (chopped) |
| 1 medium potato | Sweet potato (cooked ant cut into 1-inch cubes) |
| 1/4 cup | Basil, fresh (chopped, reserve a small amount for garnish) |
| 1/4 tsp | Sea Salt |
| 6 large | Egg (lightly beaten) |
1. Heat oil in a 10-inch nonstick skillet over medium heat.
2. Add zucchini, bell pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.
3. Add sweet potato, basil, and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated. Reduce heat to medium-low.
4. Add eggs to vegetable mixture. Mix until combined; cook, without stirring, for about 2 to 3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt skillet so uncooked eggs flow to the edges.
5. Reduce heat to low; continue cooking, covered, for 15 to 18 minutes, or until knife inserted in center comes out clean.
6. Garnish with reserved basil; serve immediately.
Sweet Potatoes
are a great source of beta carotene which is converted into vitamin A in the body and is important for immunity and healthy vision
Bell Peppers
are an excellent source of antioxidant vitamin C which is important for immunity!
| Meat Alternative | 0.6 |
| Vegetables | 2.2 |
