Pumpkin Frittata
Ingredients
- 1 medium yam, unpeeled, sliced (about 8 oz) ⓘ
- 3 teaspoons olive oil, divided ⓘ
- 1 large carrot, shredded ⓘ
- 1/4 cup scallion, thinly sliced ⓘ
- 2 garlic cloves, minced ⓘ
- 2 large eggs ⓘ
- 3 egg whites ⓘ
- 1/2 cup pumpkin puree, canned, solid-pack ⓘ
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/8 teaspoon ground nutmeg ⓘ
- 1/2 cup part-skim mozzarella cheese, shredded ⓘ
Instructions
- Cook yam in boiling water until tender, about 7 minutes, then drain & set aside.
- Preheat oven to 400 degrees F.
- In large, nonstick ovenproof skillet, warm 1 TEASPOON olive oil over medium heat until hot but not smoking.
- Add carrot, scallions & garlic, & cook, stirring frequently, until carrot is soft, about 5 minutes. Remove from skillet & set aside to cool slightly.
- In a medium bowl, stir together the whole eggs, egg whites, pumpkin puree, ginger, salt, pepper & nutmeg, then stir in the carrot mixture.
- In the same skillet, over medium heat, warm remaining 2 teaspoons of olive oil until hot but not smoking.
- Add yam & stir to coat.
- Spoon egg/carrot mixture on top & sprinkle with mozzarella cheese.
- Cook until bottom is set, about 5 minutes.
- Transfer skillet to oven & bake until frittata is set, about 10 minutes.
- Cut into wedges, serve & enjoy!
Nutrition & Diet Analysis (per serving)
980
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).