This simple, open-faced Italian-style omelet glows with the golden colors of pumpkin, sweet potato and carrot.
Makes 4 servings
1 medium sweet potato (8 ounces), peeled and sliced
1 tablespoon olive oil
1 large carrot, shredded
1/4 cup thinly sliced scallions
2 garlic cloves, minced
3 egg whites
1/2 cup canned solid-pack pumpkin purée
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
1/2 cup shredded part-skim mozzarella
1. Cook the sweet potato in boiling water until tender, about 7 minutes. Drain well.
2. Preheat the oven to 400 degrees F.
3. In a large nonstick ovenproof skillet, warm 1 teaspoon of the oil over medium heat until hot but not smoking. Add the carrot, scallions and garlic, and cook, stirring frequently, until the carrot is soft, about 5 minutes. Set aside to cool slightly.