Day 4 Dinner: Sweet Potato Frittata

By Susi May

Prep Notes:

  • Eat 2/3 of the frittata for tonight's dinner, saving 1/3 for breakfast tomorrow (Day 5).
  • Today's treat needs to be chilled for an hour, so consider making before starting dinner prep.

Sweet Potato and Mushroom Frittata

C&J Nutrition

INGREDIENTS

    • 1 tablespoon olive oil
    • 1 medium sweet potato, cut into 1/2-inch cubes
    • 1/2 medium red onion, sliced into half moons
    • 2/3 cup sliced mushrooms
    • 4 large eggs
    • 2 egg whites
    • 3 tablespoons almond milk
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper

    INSTRUCTIONS

    1. Preheat oven to 350ºF.

    2. Cut the frittata into thirds. Serve 2/3 of the frittata for dinner and refrigerate the remaining 1/3 portion for breakfast tomorrow (Day 5).