Sun Oven cooking generally takes a little more planning. If you don’t have your ingredients on hand in the morning it might be too late by the time you make it to the store. But that doesn’t mean it’s impossible to throw together a quick lunch like this frittata. The pumpkin sauce is a recipe I’m working on and will share as soon as it’s ready. In the meantime, any leftover pasta, or even risotto, can be used in its place.
Pumpkin Pasta Frittata
3 large eggs*
1/4 cup freshly grated Parmesan cheese
1 cup leftover pumpkin pasta or any other sauced pasta
1/2 cup frozen peas, thawed or other greens such as spinach, cooked kale or broccolini
salt and pepper to taste
Set Sun Oven out to preheat. Spray a pie tin or shallow pot with cooking spray, set aside.
In a medium bowl, beat the eggs. Beat in the Parmesan. Stir in the pasta and the peas. Season to taste with salt and pepper. Pour the mixture into the prepared pan, cover, and transfer to the Sun Oven. Cook until set, 25 to 35 minutes. Cool slightly in the pan before slicing. Makes 4 servings.
*I only had 3 eggs, otherwise I would have used 4.