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

More Solar Oven Egg Recipes

Huevos rancheros recipe

Solar crustless quiche recipe

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