|
Post by JenInCA on Mar 2, 2005 23:42:01 GMT -5
From www.wholefoodsmarket.com/recipesMy teenage DDs and I just enjoyed this frittata as a light dinner. The girls liked it, and they're very picky eaters! It's chock full of vitamins. An interesting mix of salty and sweet. Serves 4. Prep time: 35 minutes Ingredients1 medium sweet potato (8 ounces), peeled and sliced 1 TB organic extra virgin olive oil 1 large carrot, shredded 1/4 cup thinly sliced scallions 2 garlic cloves, minced 2 whole eggs 3 egg whites 1/2 cup canned solid-pack pumpkin purée 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 (I used FF) DirectionsCook sweet potato in boiling water until tender, about 7 minutes. Drain well. (I microwaved the potato, then peeled and sliced it.) Preheat oven to 400°F. In large nonstick ovenproof skillet, warm 1 tsp of oil over medium heat. Add carrot, scallions and garlic, and cook, stirring frequently, until carrot is soft, about 5 minutes. Set aside to cool slightly. In medium bowl, stir together whole eggs, egg whites, pumpkin puree, ginger, salt, pepper and nutmeg. Stir in carrot mixture. In 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.
|
|
|
Post by kaniger on Aug 14, 2005 10:32:49 GMT -5
I can't wait to try this! I looks yummy! Thanks for sharing!
|
|
|
Post by Lizzie on Aug 14, 2005 11:46:11 GMT -5
And thanks for the tip about the Whole Foods Recipe site. Good stuff here!
|
|
|
Post by Wildflower on Aug 15, 2005 7:06:44 GMT -5
This sounds delicious! I think I'll make it...I have everything!
Thanks for sharing it.
|
|