Pumpkin And Olive Frittata
Pumpkin is a great source of vitamins, minerals and fiber. With it not being too sweet, it works well in savory recipes, such as this frittata.
- 6 eggs, whisked
- ¼ cup almond meal/flour
- 2 cups coarsely grated pumpkin
- 1 small brown onion, finely diced
- ¼ cup red pepper (capsicum), finely chopped
- ¼ cup pitted olives, sliced in half
- ¼ cup olive oil or melted ghee
- 2 teaspoons dried oregano
Method
- Preheat the oven to 355 degrees F.
- Grease a pie dish.
- Mix all ingredients well and spoon into dish.
- Bake for approximately 30 minutes or until set and lightly golden.
- Serve with a salad.
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