Pumpkin Frittata

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Pumpkin Frittata calories by ingredient

Introduction

A tasty breakfast dish or brunch meal and a good source of beta-carotene. A tasty breakfast dish or brunch meal and a good source of beta-carotene.

Number of Servings: 4

Ingredients

Try to buy organic produce whenever possible!

1 medium sweet potato (8 oz), peeled and sliced

1 tbsp organic extra virgin olive oil

1 lg carrot, shredded

1/4 cup thinly sliced scallions

2 garlic cloves, minced

2 whole eggs

3 egg whites

1/2 cup canned solid-packed pumpkin puree' or freshly cooked pumpkin

1/2 tsp ground ginger

1/2 tsp salt

1/4 tsp pepper

1/8 tsp nutmeg

1/2 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.