Ingredients for Pumpkin Frittata
- 1 medium sweet potato (about 1 cup cubed)
- 3 teaspoons olive oil, divided
- 1 cup chopped carrots
- 2 chopped scallions
- 1 clove garlic, minced
- 6 large eggs
- 2 egg whites
- 1/2 cup pumpkin puree
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup shredded part-skim mozzarella cheese
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How to Make Pumpkin Frittata
- Peel and cube 1 medium sweet potato (about 1 cup). Boil in salted water until tender, about 7-10 minutes. Drain and set aside.
- Preheat oven to 400°F (200°C).
- In a large, oven-safe nonstick skillet, heat 1 teaspoon olive oil over medium heat. Add 1 cup chopped carrots and 2 chopped scallions. Cook, stirring frequently, until carrots are softened, about 5 minutes.
- Add 1 clove minced garlic and cook for another minute until fragrant.
- Remove the vegetable mixture from the skillet and set aside to cool slightly.
- In a medium bowl, whisk together 6 large eggs, 2 egg whites, 1/2 cup pumpkin puree, 1 teaspoon grated ginger, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg.
- Stir in the cooled carrot and sweet potato mixture.
- In the same skillet, heat the remaining 2 teaspoons of olive oil over medium heat.
- Add the sweet potato to the skillet and stir to coat.
- Pour the egg mixture over the sweet potatoes. Sprinkle with 1/2 cup shredded mozzarella cheese.
- Cook until the bottom is set, about 5 minutes.
- Transfer the skillet to the preheated oven and bake until the frittata is set and lightly golden, about 10-15 minutes.
- Let cool slightly before cutting into wedges and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
7g
Fat
16g
Carbs
6g
