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Pumpkin Frittata with Fried Garlic and Herbs

by Lindsay Cotter · 11/12/2018

GFLow CarbVegetarian
Jump to Recipe
★★★★★ 5 from 4 reviews
frittatta
frittatta

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!

frittata baked

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!

This Pumpkin Paleo Frittata is a delicious, healthy recipe you can make with or without leftover turkey. This recipe is also grain free and low carb!

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.

Pumpkin Paleo Frittata with Fried Garlic and Herbs #lowcarb #paleo

What should I serve with the Pumpkin Paleo Frittata?

Pumpkin Paleo Frittata with Fried Garlic and Herbs #lowcarb #paleo

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!

 

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paleo frittata with fried garlic

Pumpkin Paleo Frittata with Fried Garlic and Herbs


★★★★★

5 from 4 reviews

  • Author: Lindsay Cotter
  • Total Time: 35 minutes
  • Yield: 5
Print Recipe
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Description

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 low carb friendly.


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

  1. Heat the oven to 400°F.
  2. 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.
  3. Whisk the eggs, cream, and 1/2 teaspoon sea salt and dash of black pepper together in a small bowl. Set aside.
  4. 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.
  5. Add your spinach and let the leaves wilt, another 2-3 minutes or so on medium.
  6.  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.
  7. 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.
  8. 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.
  9. 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)

  • Prep Time: 10
  • Cook Time: 25
  • Category: breakfast
  • Method: oven
  • Cuisine: Italian

Nutrition

  • Serving Size:
  • Calories: 192
  • Sugar: 1.1 g
  • Sodium: 366.9 mg
  • Fat: 14.3 g
  • Saturated Fat: 6 g
  • Carbohydrates: 4.7 g
  • Fiber: 0.6 g
  • Protein: 11.8 g
  • Cholesterol: 267.3 mg

Keywords: frittata, eggs, low carb, paleo, pumpkin, brunch, breakfast, healthy, gluten free, grain free

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Pumpkin Paleo Frittata with Fried Garlic and Herbs #lowcarb #paleo

Pumpkin Paleo Frittata with Fried Garlic and Herbs #lowcarb #paleo Pumpkin paleo frittata

The question remains. What’s better? Holiday meals or leftovers? I think you know my answer by now.

#NOLEFTOVERS behind

Cheers,

LC

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Categories: Breakfasts, Gluten Free, Grain Free, Low Carb, Vegetarian Tags: frittata, leftovers, thanksgiving, turkey

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Johnclair says

    05/25/2019 at 1:09 AM

    Nice post

    Reply
    • Lindsay Cotter says

      05/25/2019 at 9:47 PM

      Thank ya!

      Reply
  2. Meghan@CleanEatsFastFeets says

    11/18/2018 at 9:03 PM

    I love leftovers.

    Also, you’ve done it again. Put a twist on pumpkin that would definitely make me want to try it.

    Reply
  3. Laura @ Sprint 2 the Table says

    11/16/2018 at 2:32 PM

    I’ve been in San Francisco all week at a conference… eating conference and restaurant food. I’m salivating and this homemade deliciousness.

    Reply
  4. Jennifer Blake says

    11/13/2018 at 12:46 PM

    I just love breakfast food at any time of the day. And using leftovers in this is a huge bonus!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/13/2018 at 9:29 PM

      Right? The best of both worlds

      Reply
  5. Jennifer @ Show Me the Yummy says

    11/13/2018 at 8:30 AM

    LOVING all these flavors!

    Reply
  6. Liz says

    11/12/2018 at 9:22 PM

    Such an amazing autumnal breakfast! So tasty!

    ★★★★★

    Reply
  7. Jennifer Reidy says

    11/12/2018 at 5:56 PM

    Lindsay I am loving this! My fam will eat this right up Thanksgiving weekend! Looks wonderful ❤️

    Reply
  8. Matt Robinson says

    11/12/2018 at 3:45 PM

    Using leftover turkey for this is such a great idea!

    Reply
  9. Katie says

    11/12/2018 at 1:36 PM

    Gah! Your photo skills! Recipe looks delicious!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/12/2018 at 6:32 PM

      You’re too good to me

      Reply
  10. Aimee says

    11/12/2018 at 11:01 AM

    A pumpkin frittata!?!? Oh my! Now, that sounds amazing and has to be what leftover Thanksgiving dreams are made of!

    Reply
  11. Liz S. says

    11/12/2018 at 8:09 AM

    Yes! Love the creative Thanksgiving leftover recipe ideas, for sure. I stupidly never thought to use pumpkin (or even turkey) in an egg dish, so this is especially awesome.

    ★★★★★

    Reply
  12. Gaby Dalkin says

    11/12/2018 at 7:30 AM

    This is a post-Thanksgiving brunch must!

    Reply
    • Lindsay Cotter says

      11/12/2018 at 12:18 PM

      right? Let’s make a date!

      Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

About · Studio · Shop · Contact
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