Pumpkin Frittata

THIS RECIPE IS FOR MAKING A FRITTATA ON THE STOVETOP.  IF YOU HAVE AN OVEN SAFE SKILLET, YOU CAN PLACE IT IN THE OVEN AT 400*F/205*C FOR 20-25 MINUTES AFTER INSTRUCTION 5 BELOW AND SKIP THE REST.

1. Add 1 tbsp olive oil to a 12 inch skillet over medium-high heat.  Add onions, pumpkin and potato and toss to coat. 

2. Cook until vegetables begin to brown, about 10 minutes.  Add water and cover skillet.  Reduce heat to medium.  Water will evaporate and potatoes and pumpkin should be soft when pierced with a fork.  

3. Add mushrooms, sage and thyme to pan and cook for a few minutes until they begin to brown and release their water. *If using dried and reconstituted mushrooms, squeeze out excess water and add mushrooms to pan.  Stir to heat through and continue to next step**

4. In bowl, whisk eggs, yogurt and salt until fully combined.  **Pro tip: If using an 8" skillet, use 8 eggs, 12" skillet, use 12 eggs, etc.  The number of eggs should equal the size of the pan**

5. Reduce heat on stove to medium low.  Add egg mixture to pan.  

6. Essentially what you are going to do now is make scrambled eggs, but stop well before they are done.  Slowly push the eggs from the edge of the pan toward the center.  Continue around the whole pan and repeat.  Be patient! When eggs are still runny and soft but when you can see the bottom of the pan as you push the eggs in toward the middle, STOP.  Spread out the eggs in the pan and cover for 5 minutes.

7. When you uncover the pan, the eggs on top will be still be a bit soft.  Using a spatula, lift up an edge near the pan to see if it is stuck together like a pie and lightly brown on the bottom.  Lightly check underneath all the way around, lightly releasing it fromthe bottom to ensure it doesn't stick in the next step.  If so, it's time to flip.

8. Invert a plate on top of the skillet and flip both together at the same time, putting the frittata on the plate and removing the skillet.  If you're lucky, the frittata will be intact and you're golden!

9. Put the remaining 1 tbsp olive oil into the skillet and swirl around to coat.  Gently slide the frittata back into the skillet, brown side up and undercooked side now in the skillet.  Cook for about 5 more minutes and you're done.

10. Eggs are best when you remove them from the heat just before you think they're done.  The residual heat will continue to cook them for a few more minutes.  

11. Slice into wedges and serve.  This frittata will serve 6 people as a main item or 12 people with a side, like a salad.  I have included calorie counts for 12 servings.