Pumpkin Frittata

Recipe by Sydney Mike
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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