Servings: 4 Yield: 1 frittata plus 5 cups salad Active Time 25 mins Total Time 35 mins
1. Preheat the oven to 425 degrees F. In a large bowl whisk together 6 eggs, 1/2 tsp. Italian seasoning, 1/4 tsp. salt, and freshly ground pepper to taste. In a 10-inch oven-safe nonstick or cast-iron skillet, melt 2 Tbs. unsalted butter over medium heat. Add 1 cup chopped yellow onion; 1/2 red sweet pepper, chopped; and 1/2 yellow sweet pepper, chopped. Cook, stirring occasionally, until tender, about 6 minutes. Add the egg mixture and weekend-prepped roasted sweet potatoes. Stir until the eggs start to set. Spread the mixture in an even layer, then sprinkle with 1/2 cup shredded cheddar cheese and 1/4 cup freshly grated Parmesan cheese. Transfer to the oven and bake until set, about 8 minutes. Meanwhile, in a large bowl whisk together 3 Tbs. olive oil, 2 Tbs. balsamic vinegar, 1 tsp. Dijon mustard, and a pinch of salt and pepper. Add 5 oz. mixed greens; toss to coat. Serve with the frittata.
Tip Weekend-Prepped Roasted Sweet Potatoes
- On a parchment lined baking sheet combine 2 cups peeled and chopped sweet potato, 1 Tbs. olive oil, and 1/4 tsp. salt. Toss to coat. Bake for 20 minutes in a 400 degrees F oven, stirring once. Cool and refrigerate.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 453, Fat, total (g): 33, chol. (mg): 313, sat. fat (g): 11, carb. (g): 24, Monounsaturated fat (g): 16, Polyunsaturated fat (g): 3, Trans fatty acid (g): , fiber (g): 4, sugar (g): 7, pro. (g): 17, vit. A (IU): 11194, vit. C (mg): 69, Thiamin (mg): , Riboflavin (mg): 1, Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 101, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 693, Potassium (mg): 605, calcium (mg): 240, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.