Roast Vegetable And Salmon Frittatas

• 1 lb sweet potatoes, cut into 3/4 inch pieces
• 1 None large red pepper, cut into 3/4 inch pieces
• 1 None large red onion, cut into very thin wedges
• 2 None small zucchini, cut into 3/4 inch slices
• 2 tsp extra virgin olive oil
• 1 (8 oz) can pink salmon, drained, bones removed, flaked
• 3 None eggs, at room temperature
• 6 None egg whites, at room temperature
• 1/2 cup 2% milk
• 2 tbsp fresh flat-leaf parsley, coarsely chopped
• None None mixed greens, to serve

1. Preheat oven to 375u0b0F. Line a large baking tray with parchment paper. Grease and line a 12-cup muffin pan.
2. Toss vegetables with olive oil. Arrange on prepared baking tray. Roast for 20 mins, or until golden brown and tender. Let cool slightly then distribute between muffin recesses along with salmon.
3. Reduce heat to 325u0b0F. Whisk together eggs, egg whites, milk and parsley. Pour over vegetables and salmon. Bake for 20 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Serve with mixed greens.

sweet potatoes, red pepper, red onion, zucchini, olive oil, pink salmon, eggs, egg whites, milk, parsley, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/26233 (may not work)