Pumpkin Frittata

 

This recipe comes from Berkeley’s Wellness Letter and should be a great fall dish.  I have not yet made it, but plan to in October.

 

1 medium sweet potato (8 ounces), peeled and sliced
1 tablespoon olive oil
1 large carrot, shredded
¼ cup thinly sliced scallions
2 garlic cloves, minced
4 eggs (may substitute 2 egg whites for 2 of the whole eggs)
½ cup canned solid-pack pumpkin purée
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon nutmeg
½ cup shredded part-skim mozzarella

 

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

2.    Preheat the oven to 400°.

3.    In a large nonstick ovenproof skillet, warm 1 teaspoon of the oil over medium heat until hot but not smoking. Add the carrot, scallions and garlic, and cook, stirring frequently, until the carrot is soft, about 5 minutes. Set aside to cool slightly.

4.    In a medium bowl, stir together the eggs, pumpkin purée, ginger, salt, pepper and nutmeg. Stir in the carrot mixture.

5.    In the same skillet, warm the remaining 2 teaspoons oil over medium heat until hot but not smoking. Add the sweet potato and stir to coat. Spoon the egg-carrot mixture on top and sprinkle with the mozzarella cheese. Cook until the bottom is set, about 5 minutes.

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