This Pumpkin Paleo Frittata is a delicious, healthy recipe you can make for any meal of the day. Make it with or without your leftover holiday turkey! This paleo frittata recipe is also gluten free, grain free and full of flavor!


  • 3 sprigs rosemary and/or thyme
  • 1 tsp minced garlic
  • oil to fry (I use avocado oil)
  • 1 cup chopped and peeled pumpkin or squash (quick on time? see notes)
  • 7 eggs
  • 1/4 cup coconut milk or almond milk – for richer taste, use coconut cream (liquid)
  • sea salt and pepper, to taste
  • couple handfuls of spinach
  • 1/2 cup grated Parmesan cheese or nutritional yeast for Paleo (feel free to omit if desired)
  • OPTIONAL: 1 cup of leftover roasted chicken or turkey (skinless, shredded)
  • OPTIONAL: Red pepper flakes, to garnish


  1. Heat the oven to 400°F.
  2. Heat an 8-inch cast iron pan (or oven safe frying pan) to medium high heat. Add 1/4 cup oil. Next, add your garlic and herbs. Let them fry on high for 15-30 seconds. Remove pan from heat and ladle the herbs off the pan and into a paper towel. Reserve 1 tbsp garlic oil in the pan and pour the rest into a small bowl.
  3. Whisk the eggs, cream, and 1/2 teaspoon sea salt and dash of black pepper together in a small bowl. Set aside.
  4. .......

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