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

4 eggs

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.


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