Sweet Potato & Mushroom Frittata

• Sweet potato & mushroom frittata • dressed arugula, tomatoes & mandarin oranges • . Frittata: Preheat oven to 400°. In a large cast iron skillet, sauté 1 cubed medium sweet potato and 1 carton sliced mushrooms in olive oil, seasoned with salt and pepper to taste. Add 1 bunch sliced green onions and sauté until soft. While veggies are cooking, whisk a dozen eggs in a separate bowl. Add whisked eggs to the skillet and cook for 3 minutes, partially scrambling the eggs. Finish in the oven for 5 minutes until eggs are set. Serve hot! . CONTAINS: Egg.