Squash & Sweet Potato Fritatta

• 10 eggs
• 1/2 cup fat free milk
• 1 sweet potato peeled & small dice
• 1 zucchini small dice
• 1 yellow squash small dice
• 1 cup part skim shredded mozzarella
• 1 tablespoon dried thyme
• salt
• pepper

1. Preheat oven to 400 degrees.
2. In an oven proof saute pan, over medium heat, give a little spray of olive oil and add the potato. Cook until slightly softened then add the zucchini and squash. Season with salt and pepper. Allow to cook for several more minutes until the squashes are lightly golden and softened.
3. In a small bowl whisk together the eggs, milk, thyme and a little more salt and pepper. Lower the heat to medium low, give one more spray to the pan/veggies with olive oil (organic spray if you can find) and pour the egg mixture into the pan. Cook for 8-10 minutes.
4. Sprinkle the cheese over top then pop the pan into the oven and cook for another 15-18 minutes or until golden browned and just slightly "firm" to the touch- you don't want a watery mess. Allow to rest a couple minutes then it should slide right out of the pan and onto a cutting board.

eggs, milk, sweet potato, zucchini, dice, mozzarella, thyme, salt, pepper

Taken from www.yummly.com/recipe/Squash-_-Sweet-Potato-Fritatta-1665664 (may not work)