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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White Dawn Death
[email protected]I'm excited to try this recipe.
Kigoonya Tian
[email protected]This recipe is a must-try!
RaJa Pariyar
[email protected]I'm going to try this recipe for my next brunch.
Rashed Milon
[email protected]This recipe looks delicious.
Swift Capital
[email protected]I can't wait to try this recipe!
Elijah Welden
[email protected]This frittata is a great make-ahead breakfast or brunch option.
Angelica Hernandez
[email protected]I love the combination of pumpkin and goat cheese in this frittata.
Amad Laar
[email protected]This frittata is a great way to use up leftover pumpkin puree.
Terry Terence
[email protected]This recipe is a keeper! I will definitely be making this again.
Branden Durrette
[email protected]I followed the recipe exactly and my frittata turned out dry. I'm not sure what I did wrong.
Alamin poramanik
[email protected]This frittata was a little bland for my taste. I think I would add some more spices next time.
meli pina
[email protected]This was my first time making a frittata and it was a success! The instructions were easy to follow and the frittata turned out perfectly. It was light and fluffy and the pumpkin flavor was delicious.
Yared Welday
[email protected]I love this recipe! It's so versatile and can be made with any type of vegetables you have on hand. I've made it with spinach, zucchini, and even kale. It's always delicious.
Ibrahim Nureni
[email protected]This frittata was so easy to make and it turned out beautifully. The pumpkin flavor was subtle and the goat cheese added a nice tang. I served it with a side of mixed greens and it was a perfect meal.
Abigasty sweet
[email protected]I've made this frittata several times now and it's always a crowd-pleaser. It's a great way to use up leftover pumpkin puree and it's also a healthy and delicious breakfast or brunch option.
MD:Kadir sheikh
[email protected]This pumpkin frittata was a hit with my family! The flavors were perfectly balanced and the texture was light and fluffy. I will definitely be making this again.