Pumpkin Frittata
(19)
  • Number of Servings: 4
Ingredients
Try to buy organic produce whenever possible!1 medium sweet potato (8 oz), peeled and sliced1 tbsp organic extra virgin olive oil1 lg carrot, shredded1/4 cup thinly sliced scallions2 garlic cloves, minced2 whole eggs3 egg whites1/2 cup canned solid-packed pumpkin puree' or freshly cooked pumpkin1/2 tsp ground ginger1/2 tsp salt1/4 tsp pepper1/8 tsp nutmeg1/2 cup shredded part-skim mozzarella
Directions
Cook sweet potato in boiling water until tender, about 7 minutes. Drain well.
Preheat oven to 400 degrees.
In a large, nonstick, oven-safe skillet, warm 1 tsp of oil over medium heat.
Add carrot, scallions and garlic and cook, stirring frequently, until carrot is tender, about 5 minutes.
Set aside to cool slightly.
In a medium bowl, stir together whole eggs, egg whites, pumpkin puree', ginger, salt, pepper and nutmeg.
Stir into carrot mixture.
In the same skillet, warm remaining 2 tsp 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.
Transfer skillet to oven and bake until frittata is set, about 10 minutes. Serve in wedges from skillet.


Number of Servings: 4

Recipe submitted by SparkPeople user HERCKLE.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 203.9
  • Total Fat: 10.6 g
  • Cholesterol: 122.7 mg
  • Sodium: 481.3 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 13.0 g

Member Reviews
  • SUNNYARIZONA
     Sounds good, and made this way, is 5 WW PP. - 7/29/11
  • GGMOM06
     will try but leave out onions and garlic and pepper i will add cinnamon, and spray the pan or use 1 tsp of canola oil. - 7/29/11
  • ROBEKL01
     This had a really unique flavor. I am a big sweet potato and pumpkin fan, so I was happy :-) - 12/5/07
  • JOHNAIDAN22
     Dropped the egg yolks to lower the cholesterol - still had a great flavor - will make this again! - 3/22/07
  • MLYNCH91
     This was so good and filling! Only issue was that the directions were a little confusing...how to mix everything together?! Regardless this is an excellent recipe, the only thing I have made so far to receive a compliment! - 3/19/07
  • CARISTONDO
     Love this recipe. Delicious and not as hard to make as I thought. - 10/9/13
  • SONG-OF-DEBORAH
     I usually bake my sweet taters vs boiling. I think that I get a better flavor. Has anyone tried this recipe with baked sweet potatoes? - 12/23/11
  • NONNAOF2
     I'm not a fan in using the garlic with the ginger and nutmeg, the sliced scallions gives it a nice texture. - 12/22/11
  • DMSGLASS
     Sounds delicious!! - 12/22/11
  • CD8863877
     Sounds good - 12/22/11
  • CD11119728
     The sweet potato gave it a nice texture. - 10/28/11
  • NIAGCHRIS246
     will try, but recipe needs correction: add the carrots and onions to the egg and pumpkin mixture in bowl, not the other way around. - 10/24/11
  • DAYSDELIGHT
     This was pretty good. Interesting flavors. - 7/31/11
  • LEANJEAN6
     It was good--dunno if I'd make it again tho--- - 7/29/11
  • SUGARSMOM2
     this is differnt and taste very good . - 7/29/11
  • IAMDESSIE
     Delicious and this is a MUST have for me because it is made with pumpkin. Yea!!! - 7/29/11
  • PATRICIAANN46
     Delicious!!! - 7/29/11
  • GARIANNA1
     This sounds totally w0bderful - 7/29/11
  • SCOUT1222
     This was fantastic! The combination of eggs, pumpkin and sweet potato was just crazy enough to be dynamite. I am definitely going to make this again. - 10/12/09
  • TANGERINAGIRL
     Excellent vegetarian recipe, HERCKLE (even though you end up using 3 tblsp of olive oil!!! Have you got any more where this came from? :)
    I am sending this one to my mother and my daughter and my aunt... And we freeze our own pumpkin when it's in season, so we don't have to use canned stuff... - 3/19/07



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