We liked the pumpkin frittata sandwiches I made a few weeks ago so much that I came up with a variation. This time I baked it in a rectangular baking pan to make it easier to cut into sandwich bread sized pieces.
Sun Oven Mashed Potato and Ham Frittata
6 eggs, room temperature
1 1/2 cups leftover mashed potatoes
1 1/2 cups steamed kale or other leafy greens, excess water squeezed out and chopped
4 ounces ham, chopped
2 ounces Swiss cheese, shredded
It’s October and pumpkin is popping up everywhere – including my Sun Oven. This fall flavored frittata served with a tossed salad makes a nice light lunch.
Sun Oven Pumpkin Frittata
4 bacon strips
1 cup canned pumpkin
1 cup steamed leafy greens (swiss chard, kale, or spinach), excess water squeezed out
2 ounces sharp white cheddar cheese, shredded
salt and pepper
Set Sun Oven out to preheat. Spray a dark pie pan or cake pan with cooking spray, set aside.
Place a rack over a rimmed toaster oven sized baking sheet. Arrange the bacon strips in a single layer on the rack. Cook the bacon in the Sun Oven until browned, about 30 minutes. Leave the Sun Oven out. Let the bacon cool slightly then chop into 1/2-inch pieces. Set aside.
In a large bowl, beat the eggs. Beat in the pumpkin until well blended. Stir in the greens, the chopped bacon, and the cheese. Season with salt and pepper to taste. Pour the mixture into the prepared pie pan. Cover and cook in the Sun Oven until set, 35 to 40 minutes. Remove the lid and continue cooking in the Sun Oven until evenly browned, about 10 more minutes. Serve warm or at room temperature.
Makes 2 to 4 servings.
While it is possible to use the Sun Oven to make a decent risotto, click here to see how, it still needs to be served immediately. Which means either having it for lunch or a really early dinner. For this reason I usually prepare risotto the old-fashioned way – on the stovetop. But, even if risotto is at its best fresh off the burner, that doesn’t mean any leftovers should go to waste. Mix it with a couple of eggs to make a solar baked frittata.
Sun Oven Risotto Fritatta
2 large eggs
Leftover risotto, about 2 cups
salt and pepper to taste
Set Sun Oven out to preheat. Coat a light-weight, dark pot with cooking spray.
Beat eggs in a medium bowl. Stir in the risotto. Season with salt and pepper. Spread rice mixture out in the prepared pan, cover and cook in the Sun Oven until the eggs are set and the frittata is starting to brown around the edges, 45 minutes to 1 hour. Serve warm or at room temperature.
Makes 4 servings
Sun Oven baked eggs alway make a great lunch. The possible combinations are endless. Today I used onions as edible egg rings. I didn’t bother cooking the onion rings before setting them on a baking sheet and filling them with some fresh spinach and eggs. Next time I’ll probably use a skillet and sauté the onions in a little oil first for a little more flavor. Either way, it sure is nice to have such a pretty lunch without any extra stuff to clean up. If you remember to bring your eggs to room temperature before baking them in the Sun Oven they’ll be ready in 20 minutes.
Chickpeas and spices give this frittata an Indian twist.
Indian Spiced Frittata
1 tablespoon olive oil
1 small onion, thinly sliced
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1 cup Swiss chard leaves, chopped
1 1/2 cups cooked chickpeas or 1 (9 ounce can) drained
This base recipe can be spruced up with just about anything; fresh herbs, vegetables, ham, bacon, etc. Use whatever you have on hand. Serve it warm with a salad and some good bread or use it to make sandwiches for a packed lunch.
Sun Oven Frittata with Onions
4 medium onions, thinly sliced (about 4 cups)
2 tablespoons olive oil
Quiche made with whole wheat pizza dough in place of butter laden pie crust keeps the calorie count low. A one pound package of purchased pizza dough is enough for two 9-inch pies. With a bit of creativity you may be able to fit two pies in the Sun Oven in one go. Or you could do what I did and use the excess dough to make some focaccia bread. The finished product can be served warm, cold, or at room temperature. It’s great for packed lunches.
Sun Oven Pizza Dough Quiche
1 tablespoon olive oil
3 medium onions, chopped
2 cloves garlic, minced
1 teaspoon granulated sugar
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (1-pound) purchased refrigerated whole-wheat pizza dough
3 eggs, lightly beaten
1/4 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup white cheddar cheese, shredded
6 cherry tomatoes, halved
Set Global Sun Oven out to preheat. Coat a 9-inch pie pan with cooking spray, set aside.
Heat the oil in a large skillet over medium-high heat. Add the onions, garlic, and sugar. Cook, stirring occasionally, until the onions are lightly golden, about 8 minutes. Stir in the spinach. Remove from heat and let cool 10 minutes.
Cut the dough in half, place one half of the dough on a lightly floured surface and shape into a 4-inch circle, cover with plastic wrap and let rest 10 minutes (wrap the other half with plastic wrap and refrigerate for another use). Roll the dough into an 11-inch circle, fit the dough into the pie pan, flute the edges.
Combine the eggs, sour cream, salt, and pepper in a medium bowl. Sprinkle the cheese over the bottom of the pie crust. Top evenly with the spinach mixture, then pour in the egg mixture. Arrange the tomato halves, cut side up on top of the quiche. Bake in the Sun Oven until the center is set, about 1 hour. Let stand at room temperature for 10 minutes before cutting.
Makes 6 servings
The recipe I used for Wednesday’s pie left me with a quite a bit of extra dough. If I’d left it in the freezer I’m sure it would have wound up pushed to the back and forgotten, so today I put it to good use with some of the other Thanksgiving Day leftovers and make some quiche. After consulting a few different recipes online I decided to wing it. First I baked the crusts (in the Sun Oven, of course) then filled the individual tart pans with a mixture of 4 eggs, about 2/3 a cup of mashed sweet potato, cooked chopped swiss chard, some crumbled cooked bacon, and grated Parmesan cheese. Then back to the Sun Oven to bake until the filling was set. The four pans would fit on the leveling tray, but for easier handling, and better air flow, I used two of the dehydrating racks as pictured below.
This time of year it might be hard to get these “muffins” done in one day. You can get a head start by prepping the vegetables the night before, or you could make hybrids; half solar, half conventional baked. Once they’re assembled they can be frozen. That way they’re ready to pop in the Sun Oven whenever the weather is favorable.
6 oz. pearl onions, peeled
1 cup butternut squash, peeled and diced
2 cups rutabaga, peeled and diced
1 cups turnip, peeled and diced
1 cup leeks, diced
2 cups celery root, peeled and diced
I baked this savory pie for our packed lunch recently when we were out and about from early morning until late evening. On days like that I don’t get any kind of cooking done. It was very filling and easy to eat on the go. I can see why British miners took savory pies with them to work in the mines; they’re even easier to eat than a sandwich.
Solar Cheese and Onion Pie
Purchased or homemade pie dough for a 9-inch pie, top and bottom.
1 tablespoon butter
1 large onion, finely chopped
1/4 pound potatoes, peeled, diced, and steamed