Oven baked pumpkin frittata — Meal
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Macros (per serving)

Fat

44%

(18 g)

Protein

26%

(25 g)

Carbs

30%

(29 g)

25 g Net,

4 g Fiber

375 Calories (per serving)

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Egg dishes

Oven dish

Oven baked pumpkin frittata

By Meal.com

A fritatta originated as a means of using up all your leftovers. Nowadays they are regularly made from scratch, you buying all the ingredients needed to conjure up a delicious frittata. This frittata with ground beef and pumpkin is highly recommended. Made from leftovers or fresh ingredients, the choice is entirely up to you.

Ingredients

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Ghee

1 tsp

Pumpkin

12 piece

Onion

1 piece

Green pepper

1 piece

Ground beef

50 g

Fresh thyme

10 g

Egg

5 pieces

Almond milk

3 tsp

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

20 min

1

Preheat the oven to 375°F and grease an oven dish or cast iron pan.

2

Put two teaspoons of ghee into a large pan and put it on the heat. Slice the pumpkin into half moons and fry al dente.

3

Snipper the onion and dice the pepper and these together with the ground beef to the pan.

4

Finally, add half of the thyme, pepper and salt and leave the mixture to cool.

5

Put the eggs, almond milk, salt and pepper into a mixing bowl and mix well.

6

Add the vegetables to the egg mixture and pour into the oven dish. Put in the oven for about 20 minutes.

7

Garnish with the remaining thyme.

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Details

Allergens

Nuts, Nightshade, Chicken egg

Diet

Paleo

Course

Breakfast, Lunch, Dinner, Snack

Cooking equipment

Oven

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