Losin' it with PINK: Sweet Potato Vegi Frittata

What a trying week I have had. We all have them and I will live through it but boy oh boy. All three of my kids have had their own separate issues this week that are wearing on me. Let's just say being a parent is difficult sometimes and leave it at that. When life gets stressful it makes it difficult to stick to healthy eating. Let me tell you it took all my power not to order take out for dinner tonight, it was just one of those days where the kids got home from school and all hell broke loose and before I knew it it was 7:00 and I hadn't even thought about dinner. Instead of ordering take out, I chose to throw together a quick frittata, which is really just a crust-less quiche. This could also be made reset friendly, if you left out the sweet potato. It would be less substantial and more like an omelet but still something that could be made ahead.

Sweet Potato Vegi Frittata (serves 2)
1 medium sweet potato
2 whole eggs
2 egg whites
1/4 cup almond milk
1 tbsp Dijon mustard
1/2 tsp sea salt or Bragg's
1 tsp Original Mrs. Dash
2 tbsp nutritional yeast (optional)
Assorted Chopped vegetables

Method

Slice sweet potato into thin slices. Remember that a serving of sweet potato is 1 medium sweet potato which should be about the size of your fist. Mine is slightly larger which is okay since this will make two servings. I just sliced mine up using my Saladacco on the thick setting. I know it looks like there is a ton of potato in the pan but the Saladacco cuts the potato into very thin curly slices that are fun but it really isn't necessary for the recipe, just slice them with a knife, a mandolin, a food processor, any of those will work.

Pile the sweet potato into the pan, I used a pie pan but and 8 x 8 would work also.

Chop your favorite vegetables and add them to the pan, I used spinach, onion, zucchini, assorted bell peppers, and mushroom, but use what you like. Don't be afraid to pile them in either, they will shrink down as they cook.