Pumpkin Frittata - cooking recipe

Ingredients

1 medium yam, unpeeled, sliced (about 8 oz)
3 teaspoons olive oil, divided
1 large carrot, shredded
1/4 cup scallion, thinly sliced
2 garlic cloves, minced
2 large eggs
3 egg whites
1/2 cup pumpkin puree, canned, solid-pack
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/2 cup part-skim mozzarella cheese, shredded

Preparation

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