If you’re searching for new pumpkin breakfast recipes to celebrate fall, this 15 minute frittata recipe is a great option to start with.
It’s a great vegetarian pumpkin recipe that uses eggs and cheese (the cheese can be omitted to make it dairy-free) and it’s completely gluten free.
For persons who want a quick breakfast, the only extra step in this gluten free pumpkin breakfast recipe is the caramelization of the onions. This is done to add an additional layer of flavor to this rather simple breakfast. Don’t worry though- this step only takes 5 minutes.
If you know how to make pumpkin puree or already have some on hand, it’s a great way add it into your breakfast. You can also check out this delicious pumpkin oatmeal recipe to get cozy on a cold morning.
This recipe is also a great low carb breakfast choice. The pumpkin, onion, and basil required adds up to less than 5 grams of carbs. Remember that you can always lower the amount of pumpkin and onion and the frittata will still be delicious.
Just ensure you season well with the salt, black pepper, and chili powder. The added cheddar cheese is sure to make the flavor pop.
Pumpkin Frittata Ingredients
- 3 eggs
- 1/4 cup pumpkin puree
- 3 tbsp milk
- 1 small onion, thinly sliced
- 1 tbsp olive oil
- 1 pinch ground black pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1 tsp freshly chopped basil
- 1/4 cup cheddar cheese, shredded
1- Heat medium sized fry pan with 1/2 tbsp olive oil
2- Cook onions on low heat for 5 minutes or until golden brown. Remove the onions from the pan and add the remaining oil to heat for the fritatta. Ensure the heat is low.
3- Whisk the 3 eggs with salt, black pepper, chili flakes, and milk.
4- Pour the egg mixture into the well-greased fry pan and ensure the heat is low. Add the pumpkin puree, caramelized onions, shredded cheese, and basil evenly and cover for 3-6 minutes or until set.
5- When the frittata is done (completely set and golden brown in color), remove it from the pan and cut into slices.
6- Serve hot and enjoy.