2 Tbs.p butter
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
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.