Savory Vegetable Frittata with Fresh Herbs

Preheat oven to 375°F (190°C).

Dice 1/2 medium sweet potato into small 1/4-inch cubes. Toss with 1 teaspoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 10 minutes until slightly tender.

While sweet potato roasts, dice 1/3 cup red bell pepper, 1/3 cup zucchini, and 2 tablespoons red onion. Halve 6 cherry tomatoes and mince 1 garlic clove.

Chop 1 tablespoon fresh basil, 1 tablespoon fresh chives, and measure 1/2 teaspoon fresh thyme leaves.

Heat an 8-inch oven-safe non-stick skillet over medium heat. Add 1 teaspoon olive oil and sauté onion for 2 minutes until translucent.

Add minced garlic and cook for 30 seconds until fragrant.

Add diced bell pepper and zucchini to the skillet and cook for 3-4 minutes until slightly softened.

Stir in 1 cup spinach and cook until wilted, about 1 minute.

Add the roasted sweet potato cubes and halved cherry tomatoes to the skillet and distribute evenly.

In a bowl, whisk together 1 cup egg whites, 1 large whole egg, 2 tablespoons nutritional yeast, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.

Pour the egg mixture over the vegetables in the skillet. Sprinkle the fresh herbs over the top.

Cook on the stovetop for 3-4 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is set and lightly golden on top.

While the frittata bakes, slice 1/4 small avocado.

Remove frittata from oven and let cool for 2 minutes. Slide onto a plate and serve with avocado slices on the side.