Zucchini, Sweet Potato and Tomato Frittata

3.3/5 rating (4 votes)
Zucchini, Sweet Potato and Tomato Frittata

I am always creating a new way to enjoy a frittata!  These also make great frittata cups to enjoy during the week.

Thank you to Shop Rite, E. Hartford, CT for the amazing and fresh ingredients for this perfect frittata!



  • 2-3 tablespoon olive oil or coconut oil
  • 1 large sweet potato, diced
  • 8 large eggs
  • 1 large zucchini, grated
  • 1 tomato, chopped or 8 ounces cherry tomatoes, halved
  • 1 clove garlic, minced
  • 2 green onions, thinly sliced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 2-3 tablespoon olive oil or coconut oil


  1. Preheat oven to 375 degrees F.  

  2. In an oven safe pan add 1 tablespoon of olive oil and the diced sweet potatoes.  Roast in the oven for 20 minutes.  Remove from pan and wipe pan clean with a paper towel.  Lower temperature to 350 degrees.

  3. In a large mixing bowl whisk the eggs together.  Add in shredded zucchini,tomatoes,  garlic, green onion, salt, pepper, parsley, basil and whisk together.  Add in sweet potatoes.

  4. Using the same pan add in 2 tablespoons of oil and brush to reach the edges over a medium temperature. 

  5. Add in egg mixture and let cook over the heat for 5-7 minutes.  Until the bottom is starting to firm.  Place in the oven for 12-15 minutes or until the center is firm. Slice and enjoy!

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