INGREDIENTS:

2 Tbs.p butter
8 eggs
1 large sweet potato, peeled and cut in thin rounds
2 small zucchini, cut into thin rounds
2 Tbsp. fresh basil
Salt and pepper to taste

TO PREPARE:

Heat butter in a skillet over medium heat.
Add the  sweet potato slices and cook until soft, about 8 minutes.
Add the zucchini and cook for another 4 minutes.

Add basil and cook for another minute.

Whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture.
Season eggs with salt and pepper.

Pour over sweet potato, zucchini & basil mixture.

Cook on low heat until just set, about 10 minutes.Finish the frittata until golden under a heated broiler.