Breakfast

Pumpkin Frittata is for Breakfast.

Pumpkin Frittata takes several minutes to prepare.

Pumpkin Frittata takes several minutes to cook.

Pumpkin Frittata makes 4 servings.

The ingredients for Pumpkin Frittata are:

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

Here is how you make Pumpkin Frittata:

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: 4Recipe submitted by SparkPeople user HERCKLE.

The nutritional information for Pumpkin Frittata is:

• 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

Pumpkin Frittata is Italian cuisine.