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.
Spread the cubes in the prepared baking dish and roast for 15-20 minutes at 400°F (200°C), stirring halfway.
Crack the twelve eggs in a large mixing bowl. Spray cooking oil over a 12-inch pie plate. Set aside.
Whisk the eggs, Dijon mustard, coconut cream, salt, pepper, dried rosemary in the mixing bowl.
Add the finely chopped spinach, cooled pumpkin cubes, cheddar, and half of the crumbled feta.
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.
Serving: 1 Slice Makes: 4 Slices
Prep: 10 Minutes Cook: 20 Minutes