NUTRITION

SERVINGS

INGREDIENTS

4 large Eggs

0.75 cup Liquid egg whites

1 cup Pumpkin

1 cup Cremini mushrooms

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cubed pumpkin with half of the olive oil and roast for 15 minutes until tender and slightly caramelized.

• 3

  While the pumpkin roasts, heat the remaining olive oil in a 10-inch oven-safe skillet over medium heat and sauté the sliced mushrooms until golden brown.

• 4

  In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, garlic powder, and chopped chives until well combined.

• 5

  Reduce the oven temperature to 350°F and add the roasted pumpkin cubes into the skillet with the mushrooms.

• 6

  Pour the egg mixture over the vegetables in the skillet, using a spatula to ensure the pumpkin and mushrooms are evenly distributed.

• 7

  Cook on the stovetop for 2-3 minutes without stirring until the edges are set, then transfer the entire skillet to the oven.

• 8

  Bake for 12-15 minutes or until the center of the frittata is firm to the touch and the top is lightly golden.