Roast Pumpkin Frittata

Ingredients

• Pumpkin

  Raw

  1 ⅓ cup, cubed or 155g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Chili powder

  Spices

  1 tsp or 3g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Onions

  Raw

  ½ large or 75g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Feta cheese

  ⅔ cup, crumbled or 100g

Directions

1. Preheat the oven to 450°F. Line a sheet pan with parchment for easy cleanup, if desired.
2. Toss the pumpkin with olive oil, cinnamon, and chili powder. Spread in a single layer on the sheet pan and roast until tender and caramelized on the edges, 25–30 minutes, stirring once halfway.
3. Lightly coat a nonstick skillet with cooking spray and set over medium heat. Cook the diced onion until translucent, 3–5 minutes, then stir in turmeric and paprika and cook until fragrant, about 30 seconds.
4. Add the roasted pumpkin to the skillet, spreading it in an even layer. Make two small wells, crack in the eggs, and sprinkle the feta over the top. Cover and cook gently until the whites are set and yolks reach your preferred doneness.
5. Remove from the heat and serve hot.