|1 medium||sweet potato, peeled and sliced|
|1 tbsp||olive oil|
|1 large||carrot, shredded|
|1/4 cup||thinly sliced green onions|
|2||garlic cloves, minced|
|1/2 cup||canned, packed pumpkin puree|
|1/2 tsp||ground ginger|
|1/2 cup||shredded part-skim mozzarella cheese|
Cook sweet potato in boiling water until tender, about 7 minutes. Drain well.
Preheat oven to 400 F (about 200 C). In large nonstick ovenproof skillet, warm one teaspoon of oil over medium heat. Add carrots, green onions 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 two teaspoons 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.
Nutrition Information Per Serving: 185 calories, 8.4g total fat, 2.7g saturated fat, 2.7g dietary fibre, 114 mg cholesterol, 429 mg sodium.