clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view small cast iron skillet with pumpkin frittata, topped with fresh herbs and spinach.

Pumpkin Paleo Frittata with Fried Garlic and Herbs

  • Author: Lindsay Cotter
  • Total Time: 35 minutes
  • Yield: 5 1x


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.


Units Scale
  • 3 sprigs rosemary and/or thyme
  • 1 teaspoon 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


  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 from the pan and into a paper towel. Reserve 1 Tablespoon 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 Tablespoon of reserved garlic oil and cook on medium to medium high heat until softened, about 5 minutes.
  5. Add the 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 the 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.


  • 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


  • 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