PUMPKIN FRITTATA
This slightly tweaked, warming recipe, with its combo of yam, pumpkin & carrot, comes from The Simply Healthy Lowfat Cookbook, 1995.
Provided by Sydney Mike
Categories Breakfast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook yam in boiling water until tender, about 7 minutes, then drain & set aside.
- Preheat oven to 400 degrees F.
- In large, nonstick ovenproof skillet, warm 1 TEASPOON olive oil over medium heat until hot but not smoking.
- Add carrot, scallions & garlic, & cook, stirring frequently, until carrot is soft, about 5 minutes. Remove from skillet & set aside to cool slightly.
- In a medium bowl, stir together the whole eggs, egg whites, pumpkin puree, ginger, salt, pepper & nutmeg, then stir in the carrot mixture.
- In the same skillet, over medium heat, warm remaining 2 teaspoons of olive oil until hot but not smoking.
- Add yam & stir to coat.
- Spoon egg/carrot mixture on top & sprinkle with mozzarella cheese.
- Cook until bottom is set, about 5 minutes.
- Transfer skillet to oven & bake until frittata is set, about 10 minutes.
- Cut into wedges, serve & enjoy!
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Richard Shepherd
[email protected]This is a great recipe!
Kawtar faracha
[email protected]This frittata is a delicious and healthy way to start your day.
Arfa Ishtiaq
[email protected]This frittata is a great way to use up leftover pumpkin puree. It's also a great option for a vegetarian or vegan breakfast or lunch.
Sewela Rameetse
[email protected]I love how easy this recipe is to make. I just threw all the ingredients in a bowl, whisked them together, and poured them into a pan. It was ready in no time and it tasted delicious.
Nadeam Nadeam
[email protected]This is a great recipe for a fall breakfast or brunch. The pumpkin flavor is subtle and not overpowering, and the goat cheese and spinach add a nice touch of creaminess and flavor.
Mohsin Raj
[email protected]This frittata is so delicious and versatile. I've made it with different types of cheese, vegetables, and even meats. It's always a hit with my family and friends.
Lileth Matan
[email protected]This frittata is a great way to use up leftover pumpkin puree. It's also a great option for a quick and easy breakfast or lunch. I usually serve it with a side of fruit or yogurt.
Tajim Ahamed
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family. I usually add a little bit of chopped bacon or sausage to it for extra flavor.
Ghit
[email protected]This frittata is a delicious and healthy way to start your day. The pumpkin adds a nice sweetness and the goat cheese and spinach add a savory touch. It's also a great way to get your kids to eat their vegetables.
Imran Kawish
[email protected]This pumpkin frittata is a great way to use up leftover pumpkin puree. It's also a great option for a vegetarian or vegan breakfast or lunch. I made it with almond milk and vegan cheese, and it turned out great!
Khensani Tladi
[email protected]I love how easy this frittata is to make. I just threw all the ingredients in a bowl, whisked them together, and poured them into a pan. It was ready in no time and it tasted delicious. I'll definitely be making this again.
Ahsan Rasheed
[email protected]This frittata was a hit with my family! The pumpkin flavor is subtle and not overpowering, and the goat cheese and spinach add a nice touch of creaminess and flavor. I served it with a side of roasted potatoes and it was a perfect meal.
Jameel sheikh Jameel sheikh
[email protected]I'm always looking for new and exciting ways to cook with pumpkin, and this frittata is a great option. It's easy to make and packed with flavor. I especially love the addition of goat cheese and spinach. This is a great recipe for a quick and easy b
Rajana Toba
[email protected]This pumpkin frittata is a delicious and easy way to start your day. The flavors of pumpkin, goat cheese, and spinach pair perfectly together, and the eggs make it a hearty and filling meal. I will definitely be making this again!