Pumpkin Frittata

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This slightly tweaked, warming recipe, with its combo of yam, pumpkin & carrot, comes from the simply healthy lowfat cookbook, 1995.

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Steps

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Cook yam in boiling water until tender , about 7 minutes , then drain & set aside.

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Preheat oven to 400 degrees f.

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In large , nonstick ovenproof skillet , warm 1 teaspoon olive oil over medium heat until hot but not smoking.

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Add carrot , scallions & garlic , & cook , stirring frequently , until carrot is soft , about 5 minutes.

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Remove from skillet & set aside to cool slightly.

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In a medium bowl , stir together the whole eggs , egg whites , pumpkin puree , ginger , salt , pepper & nutmeg , then stir in the carrot mixture.

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In the same skillet , over medium heat , warm remaining 2 teaspoons of olive oil until hot but not smoking.

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Add yam & stir to coat.

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Spoon egg / carrot mixture on top & sprinkle with mozzarella cheese.

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Cook until bottom is set , about 5 minutes.

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Transfer skillet to oven & bake until frittata is set , about 10 minutes.

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Cut into wedges , serve & enjoy !.

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Ingredients

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yam, olive oil, carrot, scallion, garlic cloves, eggs, egg whites, pumpkin puree, ground ginger, salt, black pepper, ground nutmeg, part-skim mozzarella cheese