Pumpkin Frittata
This simple, open-faced Italian-style omelet glows with the golden colors of pumpkin, sweet potato, and carrot.
  • 1 medium sweet potato (8 ounces), peeled and sliced
  • 1 tablespoon olive oil
  • 1 large carrot, shredded
  • 1/4 cup thinly sliced scallions
  • 2 garlic cloves, minced
  • 2 whole eggs
  • 3 egg whites
  • 1/2 cup canned solid-pack pumpkin puree
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1/2 cup shredded part-skim mozzarella

1. Cook sweet potato in boiling water until tender, about 7 minutes. Drain well.

2. Preheat oven to 400°F.

3. In large nonstick ovenproof skillet, warm 1 teaspoon of oil over medium heat. Add carrot, scallions and garlic, and cook, stirring frequently, until carrot is soft, about 5 minutes. Set aside to cool slightly.

4. In medium bowl, stir together whole eggs, egg whites, pumpkin puree, ginger, salt, pepper and nutmeg. Stir in carrot mixture.

5. In same skillet, warm remaining 2 teaspoons oil over medium heat. Add sweet potato and stir to coat. Spoon egg-carrot mixture on top and sprinkle with mozzarella cheese. Cook until bottom is set, about 5 minutes.

6. Transfer skillet to oven and bake until frittata is set, about 10 minutes. Serve in wedges from skillet.

Nutritional Information
Per serving: 185 calories, 8.4g total fat, 2.7g saturated fat, 4.1g monounsaturated fat, 0.8g polyunsaturated fat, 2.7g dietary fiber, 11g protein, 17g carbohydrate, 114mg cholesterol, 429mg sodium.
Good source of: beta-carotene.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time