Roasted Pumpkin and Spinach Frittata
Prep 20 min · Cook 25 min · Serves 4 · easy
A delectable keto-friendly breakfast featuring roasted pumpkin, creamy eggs, and nutrient-dense spinach.
Ingredients
- 2 cups pumpkin, cubed
- 2 tablespoons olive oil
- 8 eggs
- 2 cups spinach, chopped
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss the cubed pumpkin with olive oil and spread on a baking sheet. Roast for 15-20 minutes, or until tender.
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