Ricotta, Pea And Pumpkin Frittata

• 1/2 tsp olive oil
• 1 3/4 lbs pumpkin or butternut squash, peeled, seeded and chopped
• 4 None egg whites
• 3 None eggs
• 3/4 cup milk
• 1/4 cup plus 1 tbsp chopped flat-leaf parsley
• 6 None green onions, thinly sliced
• 1 tbsp chopped dill
• 1 cup frozen peas, thawed
• 1 cup ricotta cheese
• 3/4 cup Greek-style plain yogurt
• 1 clove garlic, crushed

1. Preheat the oven to 350u0b0F. Grease a deep 9-inch round cake pan with oil. Line the bottom with parchment paper. Place the pumpkin in a single layer on a baking pan lined with parchment paper. Bake for 25 mins or until tender. Let stand for 10 mins.
2. Whisk the egg whites, eggs, milk, 1/4 cup of the parsley, half the onion and half the dill in a large bowl until combined. Season. Add the pumpkin, peas and ricotta and stir gently to combine. Pour the mixture into the prepared pan, smoothing the top. Bake for 35 mins or until just set in the center. Cool in the pan for 10 mins.
3. Combine the remaining 1 tbsp parsley, remaining onion, remaining dill, the yogurt and garlic in a small bowl. Season. Transfer the frittata to a heatproof board and cut into wedges. Serve the frittata warm, topped with the yogurt mixture.

olive oil, pumpkin, egg whites, eggs, milk, flatleaf parsley, green onions, dill, frozen peas, ricotta cheese, yogurt, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/32768 (may not work)