Try to buy organic produce whenever possible!
1 medium sweet potato (8 oz), peeled and sliced
1 tbsp organic extra virgin olive oil
1 lg carrot, shredded
1/4 cup thinly sliced scallions
2 garlic cloves, minced
2 whole eggs
3 egg whites
1/2 cup canned solid-packed pumpkin puree' 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
Cook sweet potato in boiling water until tender, about 7 minutes. Drain well.
Preheat oven to 400 degrees.
In a large, nonstick, oven-safe skillet, warm 1 tsp of oil over medium heat.
Add carrot, scallions and garlic and cook, stirring frequently, until carrot is tender, about 5 minutes.
Set aside to cool slightly.
In a medium bowl, stir together whole eggs, egg whites, pumpkin puree', ginger, salt, pepper and nutmeg.
Stir into carrot mixture.
In the 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.
Number of Servings: 4Recipe submitted by SparkPeople user HERCKLE.