Name: Keto-Friendly Baked Pumpkin Frittata Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbs butter; 1 tsp butter *to grease; 10 eggs; 1 brown onion sliced; 1/2 leek sliced; 3 cups pumpkin chopped; 1 bunch asparagus chopped into pieces trimmed; 1 tbs chives finely chopped; 1 pinch sea salt; 1 pinch black pepper

by Scott Gooding Last updated on 07/10/2019

Need a satisfying meal to pack for work lunches? Try this keto-friendly easy bake that'll crush those hunger pangs. - Scott Gooding

Ingredients

1 tbs butter
1 tsp butter *to grease
10 eggs
1 brown onion sliced
1/2 leek sliced
3 cups pumpkin chopped
1 bunch asparagus chopped into pieces trimmed
1 tbs chives finely chopped
1 pinch sea salt
1 pinch black pepper

Method

Step 1

Preheat oven to 220C.
Step 2

In a frypan, heat the butter, then add the onion, asparagus and leeks and cook over a low heat.
Step 3

Cook for 4-5 minutes.
Step 4

Remove from the heat.
Step 5

Line a ovenproof baking tray with butter.
Step 6

Place the pumpkin, asparagus, onion, chives and leeks on the tray, then pour the eggs over the top.
Step 7

Sprinkle the fetta on top and season.
Step 8

Pop in the oven, then reduce heat to 180C and cook for 40 minutes or until browned and cooked through.