Solar Oven Pumpkin Frittata

This simple recipe makes for a breakfast treat that is full of fall flavor.

Solar Oven Pumpkin Frittata Ingredients

• 4 bacon strips
• 4 eggs
• 1 cup canned pumpkin
• 1 cup steamed leafy greens (Swiss chard, kale, or spinach), excess water squeezed out
• 2 ounces sharp white cheddar cheese, shredded (you can substitute with any shredded cheddar you may have)
• Salt and pepper

How to Make Solar Oven Pumpkin Frittata

• Set Sun Oven out to preheat. Spray a dark pie pan or cake pan with cooking spray, set aside.
• Place a rack over a rimmed toaster oven sized baking sheet. Arrange the bacon strips in a single layer on the rack.
• Cook the bacon in the solar oven until browned, about 30 minutes.
• Leave the solar oven out. Let the bacon cool slightly then chop into ½-inch pieces. Set aside.
• In a large bowl, beat the eggs. Beat in the pumpkin until well blended. Stir in the greens, the chopped bacon, and the cheese. Season with salt and pepper to taste.
• Pour the mixture into the prepared pie pan.
• Cover and cook in the Sun Oven until set, 35 to 40 minutes.
• Remove the lid and continue cooking in the Sun Oven until evenly browned, about 10 more minutes.
• Serve warm or at room temperature.
• Makes 2 to 4 servings.

This Recipe is from the Original Sun Oven Cookbook

Sun Oven Cookbook : Original Edition: 350+ Solar Recipes for Chefs of All Cooking Levels

• Fay, Matthew M (Author)
• English (Publication Language)
• 418 Pages - 06/01/2021 (Publication Date) - Independently published (Publisher)

$31.95

Buy on Amazon

More Solar Oven Egg Recipes

Huevos rancheros recipe

Solar crustless quiche recipe

Bacon in the Sun Oven 101 (not eggs, but it's family!)

Sun Oven Pumpkin Frittata

This fall flavored frittata served with a tossed salad makes a nice light lunch.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Breakfast, Snack

Cuisine American, Gluten Free

Servings 4

Calories 113 kcal

Equipment

• 1 Sun Oven

Ingredients

  

1x2x3x

• 4 Bacon strips
• 4 Eggs
• 1 cup Canned pumpkin
• 1 cup Steamed leafy greens Swiss chard, kale, or spinach with excess water squeezed out
• 2 oz Shredded cheddar cheese
• Salt and pepper to taste

Instructions

 

• Set Sun Oven out to preheat
• Spray a dark pie pan or cake pan with cooking spray, set aside
• Place a rack over a rimmed toaster oven sized baking sheet. Arrange the bacon strips in a single layer on the rack. Cook the bacon in the Sun Oven until browned, about 30 minutes.
• Leave the Sun Oven out. Let the bacon cool slightly then chop into ½-inch pieces. Set aside.
• In a large bowl, beat the eggs. Beat in the pumpkin until well blended. Stir in the greens, the chopped bacon, and the cheese. Season with salt and pepper to taste.
• Pour the mixture into the prepared pie pan. Cover and cook in the Sun Oven until set, 35 to 40 minutes.
• Remove the lid and continue cooking in the Sun Oven until evenly browned, about 10 more minutes. Serve warm or at room temperature.
• Makes 2 to 4 servings.

Nutrition

Calories: 113kcalCarbohydrates: 7gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 220mgPotassium: 187mgFiber: 2gSugar: 3gVitamin A: 10380IUVitamin C: 5mgCalcium: 129mgIron: 1mg

Keyword frittata, pumpkin

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