Stove-top Frittata with Roasted White Yam, Fennel, Cherry Tomatoes, Parsley, Green Onion, Vegan Mozzarella, and a dollop of Fennel Pesto

I’m not usually a meal prepper, but I love roasting veggies and keeping them on hand. That way, when you want to make something like this frittata, it takes you just 10 minutes! Here’s how to make a frittata like this: Heat up some olive oil or ghee butter in a small cast iron pan. Whisk 2 eggs in a bowl. Add in chopped parsley or any herbs you like. Pour eggs into the pan, keeping the heat on low. Top the eggs with any vegetables you have on hand, along with green onion and some cheese (vegan or not, or skip the cheese altogether!) Cover and cook for about 5-7 minutes until eggs have cooked all the way through (look at the top to make sure they’ve set) Top with any pepper, red chili flakes, pesto, avocado, etc.