When I glanced at the evening’s menu all I had written down was “frittata & homemade bread,” so I surveyed the veggies I had on hand and came up with a filling and nutrient rich frittata.

Sweet potato and vegetable frittata

2 small sweet potatoes, cut into chunks
4 crimini mushrooms, sliced
1 cup broccoli florets
1/2 red bell pepper, sliced
1/3 cup frozen corn
1/2 onion, chopped
2 or 3 cloves garlic
1 egg
2 egg whites
Favorite cheese
Salt and pepper to taste
Green onion, chopped for garnish
Cornmeal for dusting pan

•Heat skillet {I used a cast iron} over medium heat with a drizzle of olive oil and add chopped sweet potatoes. Stir occasionally until tender.
•When sweet potatoes are nearly done add onion, garlic and toss for 1 minute, then add remaining veggies.
•Cook, tossing occasionally.

•Meanwhile whisk egg, whites, pinch of salt and fresh cracked pepper in a small bowl.
•Pour everything into a bread pan oiled and lightly sprinkled with cornmeal. Shake bread pan around to evenly spread cornmeal along the bottom and slightly up the sides.
•Pour whisked egg mixture over veggies and sprinkle shredded or small hunks of any cheese on top {I did shredded sharp cheddar on half and sprinkled feta on the other}.
•Bake at 350* for 20 minutes or until egg is set and cheese is nearly browned.
•Add chopped green onions on top.
Serves 2 or 3