Sun Oven Pumpkin Frittata
This fall flavored frittata served with a tossed salad makes a nice light lunch.
Equipment
- 1 Sun Oven
Ingredients
- 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.