Zucchini Red Pepper Sweet Potato Frittata with Fresh Basil
This colorful vegetable frittata combines tender zucchini, sweet red bell peppers, and cubed sweet potatoes with fresh basil and fluffy eggs. Perfect for breakfast, brunch, or a light dinner, this one-skillet dish offers a satisfying blend of sweet and savory flavors. The technique of cooking the vegetables first ensures they're perfectly tender while the eggs set into a golden, creamy texture. Serve warm from the skillet for the best experience.
Ingredients
Instructions
- 1
Heat oil in nonstick skillet over medium heat
- 2
Add zucchini, bell pepper, and onion and cook stirring frequently until zucchini is tender
- 3
Add sweet potato, basil, and salt and increase heat to medium-high cooking until moisture has evaporated then reduce heat to medium-low
- 4
Add eggs and mix well then cook without stirring until bottom is light golden lifting edges and tilting skillet so uncooked eggs flow to edges
- 5
Reduce heat to low and continue cooking covered until knife inserted in center comes out clean
- 6
Garnish with reserved basil and serve immediately
Tips
Cook vegetables until moisture evaporates to prevent a watery frittata
Lift edges while cooking to help uncooked egg flow underneath for even cooking
Use a nonstick skillet to prevent sticking and ensure easy serving
Good to Know
Refrigerate covered for up to 3 days
Can prep vegetables 1 day ahead and store covered in refrigerator
Serve warm from skillet cut into wedges
Common Mistakes
Don't skip cooking vegetables first to avoid excess moisture in eggs
Keep heat low during final cooking to prevent burning bottom
Substitutions
FAQ
Can I make this without sweet potato?
Yes, substitute with additional zucchini or try butternut squash, diced potatoes, or mushrooms for different flavors and textures.
How do I know when the frittata is done?
Insert a knife in the center - it should come out clean. The top should be set and no longer jiggly when gently shaken.
Can I freeze leftover frittata?
Yes, wrap individual slices and freeze for up to 2 months. Thaw overnight and reheat gently in microwave or oven.