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Pumpkin Frittata

Pumpkin Frittata

This simple, open-faced Italian-style omelet glows with the golden colors of pumpkin, sweet potato and carrot. If you wish, you can substitute three egg whites for two of the whole eggs.

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
4 eggs
1/2 cup canned solid-pack pumpkin purée
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
1/2 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.

Makes 4 servings

Nutrition Information (per serving)
calories 210  • total fat 10.6g (saturated fat 3.5g)  • cholesterol 235 mg  • dietary fiber 2.7g  • beta carotene 13mg  • vitamin C 15mg  • calcium 150mg • sodium 430mg  • iron 1.5mg