Easy Recipe
Pumpkin Frittata – Pumpkin – Eggs – Coconut Cream – Dijon Mustard – Salt – Ground Pepper – Olive Oil – Garlic Powder – Shredded Cheddar – Spinach – Feta – Nutmeg – Dried Rosemary
In a mixing bowl, toss the pumpkin cubes with olive oil, oregano, garlic powder, and nutmeg. Line a large baking dish with parchment paper or a silicone mat. Set aside.
1
Spread the cubes in the prepared baking dish and roast for 15-20 minutes at 400°F (200°C), stirring halfway.
2
Crack the twelve eggs in a large mixing bowl. Spray cooking oil over a 12-inch pie plate. Set aside.
3
Whisk the eggs, Dijon mustard, coconut cream, salt, pepper, dried rosemary in the mixing bowl.
4
Add the finely chopped spinach, cooled pumpkin cubes, cheddar, and half of the crumbled feta.
5
Pour the frittata mixture into the prepared pie plate and add the remaining crumbled feta cheese all over the top and bake it for 15-20 minutes.
6
SERVINGS
TIME
Serving: 1 Slice Makes: 4 Slices
Prep: 10 Minutes Cook: 20 Minutes