Post by JenInCA on Mar 2, 2005 23:42:01 GMT -5
From www.wholefoodsmarket.com/recipes
My 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
Ingredients
1 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)
Directions
Cook 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.
My 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
Ingredients
1 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)
Directions
Cook 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.
