This frittata like baked egg dish can be served with a tossed salad for an easy dinner or cut into squares and used for sandwiches.
Solar Baked Eggs with Pumpkin, Sausage, and Spinach
1 tablespoon olive oil
1 onion, finely sliced
2 mild Italian sausages, casings removed and crumbled
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 tablespoons milk
1/4 cup freshly grated Parmesan cheese
1 cup canned pumpkin
1/4 teaspoon salt
1 teaspoon dried sage
1/4 teaspoon pepper
Set Sun Oven out to preheat. Spray a rectangular baking pan with cooking spray; set aside.
Heat the oil in a skillet over medium heat. Add the onion and cook, stirring often, until just softened; about 3 minutes. Add the sausage and continue cooking and stirring until no longer pink; about 4 minutes. Remove from heat and let cool.
In a large bowl, beat the eggs, milk, and cheese until well blended. Beat in the pumpkin, salt, sage and pepper. Stir in the spinach and sausage mixture. Pour the egg mixture into the prepared baking pan spreading it out evenly. Cover and cook until set in the center and browning around the edges; about 40 minutes. Let rest for 5 minutes before serving.
Makes 6 to 8 servings.