Pumpkin Frittata

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

• Ready In: 40 mins
• Serves: 5

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

Directions

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!