This Pumpkin Paleo Frittata is a delicious, healthy recipe you can make for any meal of the day. Make it with or without your leftover holiday turkey! This paleo frittata recipe is also gluten free, grain free and full of flavor!

Don’t get me wrong, I love holiday gatherings, but really, the recipes I make with my Thanksgiving leftovers are what I look forward to the most. You’re nodding your head now, aren’t you? Ya’ll, those meals are almost always better than the actual holiday meal. LEFTOVERS –> MY JAM!

Think about it for a minute. What is almost always sitting on the table after the meal is finished? Turkey, mashed potatoes, maybe a little stuffing, and some pumpkin or squash. Oh, and I always have extra fresh herbs on hand (or preserved herbs, remember?)

In the past, I’ve made things like Everything But the Kitchen Sink Soup and Gluten Free Potato Bread.

Some people like cold turkey sandwiches the next day. Others (read: ME) like waking up the day after Thanksgiving to a nice breakfast or brunch that lighter on the stomach (my digestion will need it), but oh so nourishing and filling. So I say, bring on the paleo frittata!

Now, let’s talk about the name here. FRITTATA! Which I almost always spell wrong. Gah!

What is a frittata?

If you have never had a frittata, please make this paleo frittata recipe as soon as possible. I don’t want you to suffer from your lack of baked eggs any longer.

Similar to a crustless quiche, a frittata is a egg-based dish, usually filled with vegetables and fresh herbs, and sometimes meat. Unlike scrambled eggs or an omelet, frittatas are usually started on the stove top and finished off in an oven. But I’ve also see baked frittatas where you skip the stove. It really depends on your preference and how you like your eggs. I found that cooking the vegetables on the stove first, adding the eggs last (just to cook around the edges), then popping in the oven gave this dish a lot more flavor and texture. Crispy yet soft.

Which leads me to why I made this dish. Ahhh, this paleo frittata recipe is a much needed update and spin off of a turkey and kale pumpkin frittata I made with my Thanksgiving leftovers a few years ago. Don’t laugh at the pictures. Haha I’ve come a long way, thankfully.

This UPDATED recipe is still so easy and takes just a few simple ingredients. Ahem…. see below.

What should I serve with the Pumpkin Paleo Frittata?

ANYTHING AND EVERYTHING! Just kidding. But if you’ll be serving it for breakfast, some homemade cinnamon almond flour bread (or regular gluten free bread) might be nice.

As a brunch or lunch, you may not want anything else, but fresh fruit is always a nice option. Ahhh, I’m feeling lighter already. You?

And for dinner? Well you can serve a seasonal salad with the paleo frittata. I like my Detox Broccoli Salad or my Zingy Marinated Beet and Apple Salad. Because let’s face it, you are bound to have SO MANY VEGGIES leftover, am I right? Don’t let them go to waste (insert motherly tone here).

Oh and might I add, this frittata is very customizable. You know me, I am to please, so whether you make the pumpkin frittata with or without meat is really up to you. Keep it vegetarian, add in cheese or keep it dairy free. Either way, you’re gonna love that crispy fried herb and garlic topping. LIFE CHANGING! That’s my fake your way to feeling foodie gourmet tip. You’re welcome!

Pumpkin Paleo Frittata with Fried Garlic and Herbs

★★★★★

5 from 4 reviews

Author: Lindsay Cotter
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 5 1x

Print Recipe

Description

Ingredients

Scale

3 sprigs rosemary and/or thyme
1 tsp minced garlic
oil to fry (I use avocado oil)
1 cup chopped and peeled pumpkin or squash (quick on time? see notes)
7 eggs
1/4 cup coconut milk or almond milk – for richer taste, use coconut cream (liquid)
sea salt and pepper, to taste
couple handfuls of spinach
1/2 cup grated Parmesan cheese or nutritional yeast for Paleo (feel free to omit if desired)
OPTIONAL: 1 cup of leftover roasted chicken or turkey (skinless, shredded)
OPTIONAL: Red pepper flakes, to garnish

Instructions

Heat the oven to 400°F.
Heat an 8-inch cast iron pan (or oven safe frying pan) to medium high heat. Add 1/4 cup oil. Next, add your garlic and herbs. Let them fry on high for 15-30 seconds. Remove pan from heat and ladle the herbs off the pan and into a paper towel. Reserve 1 tbsp garlic oil in the pan and pour the rest into a small bowl.
Whisk the eggs, cream, and 1/2 teaspoon sea salt and dash of black pepper together in a small bowl. Set aside.
Next, add your chopped pumpkin or squash to the pan with the 1 tbsp of reserved garlic oil and cook on medium to medium high heat until softened, about 5 minutes.
Add your spinach and let the leaves wilt, another 2-3 minutes or so on medium.
Spread the vegetables out evenly into the pan and then sprinkle the cheese on top. If you want add in a meat, do so here. For paleo version, skip the cheese or use nutritional yeast.
Pour the egg and cream mixture over the vegetables. Tilt the pan to make sure the eggs are evenly distributed. Allow the eggs to settle and cook for a minute. You will see the edges of the pan start to brown from the eggs.
Add your fried herbs on top then place the pan in the oven for 20-22 minutes. The eggs might puff up while cooking, but they will settle once removed from the oven and cooled a minute.
Garnish with red pepper flakes, any fresh herbs, and salt/pepper to taste.

Notes

If you’re short on time, you can sub the pumpkin for any other vegetable or even 1/4 to 1//3 c pureed pumpkin, but you might need cook it longer due to the softer consistency.

ESTIMATED NUTRITION BELOW with added Cheese (non paleo)