Breakfast · Desserts · Vegetarian

Banana Pumpkin Frittata


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Although it’s been several days since Halloween, I am still eating the remnants of my Jack-O-Lantern!  Breakfast, lunch, and dinner have all been pumpkin-based– I never get tired of eating pumpkin. Today we had a chili cook-off at my daughter’s school, and while I haven’t had chili in a very long time, there was one version that was gluten-free, grain-free, and Paleo-friendly.  It was nice to finally find a no-bean chili among the contestants.  Although there was only one version I could eat, I came back with some great ideas for Paleo chilies, among them: pumpkin turkey chili, beef brisket chili, ground beef and bacon chili; so if you are a fan of this Tex-Mex dish, stay tuned!  In the next several weeks, I will be experimenting and creating some new versions that will be strong contenders for your next chili-cook off—best of all, nutritious and delicious!

Back to the banana pumpkin frittata, while perhaps the thought of eggs with banana may sound unappealing or odd to some, it is actually like a big flowerless pumpkin pancake, similar to one of my all time favorite recipes: banana scramble, but with an autumn-inspired, Halloween-based twist.

Because my bananas weren’t too ripe yet, I added some lucuma powder to  make it sweeter and to give it more color, but I have made it without it and it is delicious still. Lucuma powder is considered a healthy alternative sweetener it comes from a south american fruit and it is very low in sugars. It is naturally rich in beta-carotene, niacin, and iron.

Ingredients

2 tbsp of coconut oil
1 ½ cups of shredded pumpkin
3 eggs
2 bananas
½ tbsp of pumpkin spice
1 tsp of cinnamon
2 tbsp of lucuma powder or ½ tsp of raw honey (optional)

Preparation:

  • In a 10 inch skillet melt one tbsp of coconut oil and brown the shredded pumpkin until tender but not mushy.
  • Meanwhile in a large bowl mash the bananas and whisk in the eggs, lucuma and spices.
  • Add the cooked pumpkin to the bowl and mix
  • Melt another ½ to 1 tbsp of coconut oil in the skillet and pour in the batter.
  • Cook over low/medium heat until the center of the frittata is done.
  • Put the skillet under the broiler and cook until the top is cooked.
  • Serve as is or top with honey yogurt.
    Paleo sweet frittata

 

10 thoughts on “Banana Pumpkin Frittata

  1. I was wondering if you think this would work with canned pumpkin puree? I know that’s not ideal, but it’s what I have available to me now.

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    1. Did you try this with the canned pumpkin? Just found this recipe and am hoping to try tomorrow morning with the same…Does it work? And if so, did you just incorporate the pumpkin puree into the batter? Thanks!

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