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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 5 |
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This slightly tweaked, warming recipe, with its combo of yam, pumpkin & carrot, comes from The Simply Healthy Lowfat Cookbook, 1995. Ingredients:
1 medium yam, unpeeled, sliced (about 8 oz) |
3 teaspoons olive oil, divided |
1 large carrot, shredded |
1/4 cup scallion, thinly sliced |
2 garlic cloves, minced |
2 large eggs |
3 egg whites |
1/2 cup pumpkin puree, canned, solid-pack |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
1/2 cup part-skim mozzarella cheese, shredded |
Directions:
1. Cook yam in boiling water until tender, about 7 minutes, then drain & set aside.
2. Preheat oven to 400 degrees F.
3. In large, nonstick ovenproof skillet, warm 1 TEASPOON olive oil over medium heat until hot but not smoking.
4. Add carrot, scallions & garlic, & cook, stirring frequently, until carrot is soft, about 5 minutes. Remove from skillet & set aside to cool slightly.
5. In a medium bowl, stir together the whole eggs, egg whites, pumpkin puree, ginger, salt, pepper & nutmeg, then stir in the carrot mixture.
6. In the same skillet, over medium heat, warm remaining 2 teaspoons of olive oil until hot but not smoking.
7. Add yam & stir to coat.
8. Spoon egg/carrot mixture on top & sprinkle with mozzarella cheese.
9. Cook until bottom is set, about 5 minutes.
10. Transfer skillet to oven & bake until frittata is set, about 10 minutes.
11. Cut into wedges, serve & enjoy!
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