YIELD: 1 serving
½ small sweet potato, diced (approx. ½ cup)
1 stalk (approx. 2 tbsp.) green onion
Liquid egg whites – 9 tbsps. (3 tbsp. liquid egg whites=1 large egg)
1 Egg (preferably free run/free range or organic)
Extra Virgin Olive Oil – ½ to 1 tsp. for pan
2 leaves fresh basil
Salt and pepper to taste
Pre-heat a skillet to medium high heat.
Add ½ -1 tsp. extra virgin olive oil.
Lightly cook the potato (stirring frequently) & season with salt and pepper to taste. (approx. 4-5 mins.)
In a separate bowl combine 9 tbsp. liquid egg whites and 1 whole egg.
Add the chopped green onion and mix thoroughly.
Pour the egg mixture into the pan, over and around the sweet potato, adjusting the sweet potato to distribute evenly.
Cook until the eggs are no longer runny. (approx. 3 mins.)
Tear 2 basil leaves and add to the pan (or get creative and use cilantro or another herb of choice).
Place into the oven on broiler setting for 2-3 mins. (make sure the pan can withstand the high temp. and has no rubber attachments).
Slide the frittata off the pan onto a serving plate.