Pumpkin Frittata

Directions

1. 1
   Cook yam in boiling water until tender, about 7 minutes, then drain & set aside.
2. 2
   Preheat oven to 400 degrees F.
3. 3
   In large, nonstick ovenproof skillet, warm 1 TEASPOON olive oil over medium heat until hot but not smoking.
4. 4
   Add carrot, scallions & garlic, & cook, stirring frequently, until carrot is soft, about 5 minutes. Remove from skillet & set aside to cool slightly.
5. 5
   In a medium bowl, stir together the whole eggs, egg whites, pumpkin puree, ginger, salt, pepper & nutmeg, then stir in the carrot mixture.
6. 6
   In the same skillet, over medium heat, warm remaining 2 teaspoons of olive oil until hot but not smoking.
7. 7
   Add yam & stir to coat.
8. 8
   Spoon egg/carrot mixture on top & sprinkle with mozzarella cheese.
9. 9
   Cook until bottom is set, about 5 minutes.
10. 10
    Transfer skillet to oven & bake until frittata is set, about 10 minutes.
11. 11
    Cut into wedges, serve & enjoy!