Pumpkin Frittata

READY IN: 40mins
Recipe by Sydney Mike

This slightly tweaked, warming recipe, with its combo of yam, pumpkin & carrot, comes from The Simply Healthy Lowfat Cookbook, 1995.

Top Review by weekend cooker

This was the first time we tried Pumpkin Friatta, and we all enjoyed this. It had a wonderful combination of spices, and we were pleased. No leftovers here . Definately have to save this and make again. Made for PRMR tag..

Ingredients Nutrition


  1. Cook yam in boiling water until tender, about 7 minutes, then drain & set aside.
  2. Preheat oven to 400 degrees F.
  3. In large, nonstick ovenproof skillet, warm 1 TEASPOON olive oil over medium heat until hot but not smoking.
  4. Add carrot, scallions & garlic, & cook, stirring frequently, until carrot is soft, about 5 minutes. Remove from skillet & set aside to cool slightly.
  5. In a medium bowl, stir together the whole eggs, egg whites, pumpkin puree, ginger, salt, pepper & nutmeg, then stir in the carrot mixture.
  6. In the same skillet, over medium heat, warm remaining 2 teaspoons of olive oil until hot but not smoking.
  7. Add yam & stir to coat.
  8. Spoon egg/carrot mixture on top & sprinkle with mozzarella cheese.
  9. Cook until bottom is set, about 5 minutes.
  10. Transfer skillet to oven & bake until frittata is set, about 10 minutes.
  11. Cut into wedges, serve & enjoy!

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