Holiday Star Frittata with Pumpkin and Carrot Muffins

frittata-1I recently spent a fantastic weekend with my two BFFs who came for a girl’s weekend in Chicago.  While we spent most of the weekend experiencing some of the wide variety of fantastic restaurants Chicago has to offer, we enjoyed a leisurely breakfast at home one morning that compared quite favorably.

This Holiday Star Frittata was not only beautiful, but simple and very delicious.  A cast iron skillet works so well for this, making the bottom just a bit crispy.  I left out the onion and garlic from the original recipe, they are totally optional.  I can’t wait to make this again over the holidays!

  • 10 eggs (organic, free range if possible)
  • 1 pint grape or cherry tomatoes, halved
  • 1/2 bunch asparagus chopped (for the inside of the frittata)
  • 1/2 bunch asparagus cut 2-3 inches from the tops (for the decoration)
  • several handfuls of spinach or Swiss chard, chopped
  • tablespoon of ghee or coconut oil
  • sea salt and pepper to taste
  1. Preheat broiler to 400.
  2. In a large skillet over medium high heat melt ghee.  Cook half the cherry tomatoes and chopped asparagus for about 5 minutes until slightly soft.
  3. Add the spinach and cook a couple minutes until they are wilted.
  4. Stir in the eggs and cook for several minutes until eggs start to set.
  5. Reduce heat to medium low and cook until the frittata is almost done but top is still slightly runny.
  6. Layer the asparagus and remaining tomatoes in the design (or create your own design).
  7. Sprinkle with salt and pepper.
  8. Put the skillet under the broiler until the top is set and slightly browned, about 3-5 minutes.
  9. Remove and let stand 2 minutes.
  10. Slice and serve.

These delicious Paleo pumpkin and carrot muffins from NomNomPaleo were a great accompaniment to the frittata.  They are sweet and moist and delicious.  Serve them alone or with your favorite jam (we devoured them with Rhubarb Ginger Jam from the farmer’s market).  Using parchment muffin liners will ensure the muffins pop easily out of the liner.  Having the eggs at room temperature keeps the mixture from getting chunky when you add the melted coconut oil.

  • 3 large eggs at room temperature
  • 4 medium carrots, grated and squeezed of juice (final volume: 1½ cups shredded carrots)
  • 1½ cups almond flour (I like Honeyville)
  • 1½ teaspoons pumpkin spice blend (see below to make your own)
  • 1 teaspoons baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon fine sea salt
  • ¾ cup canned pumpkin purée
  • ½ cup local honey
  • 2 tablespoons almond butter
  • 1 teaspoon melted coconut oil, and a bit extra for greasing the muffin tin if not using paper liners
  • sliced almonds
  • pumpkin seeds

Pumpkin spice blend:

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 ½ teaspoons ground allspice
  • 1 ½ teaspoons ground cloves.
  • Mix the spices together in a small bowl.  Store the mixture in a clean small jar or spice container.
  1. Heat oven to 350.
  2. Line 2 muffin tins with liners or generously grease with coconut oil.
  3. Grate the carrots with a food processor (or by hand if you don’t have one).  Put the shredded carrots in cheesecloth or a thin kitchen towel and squeeze most of the liquid out (you can carefully use a paper towel if needed).  Set aside.
  4. In a large bowl whisk together the almond flour, pumpkin spice blend, baking soda, cream of tartar, cinnamon and salt.
  5. In another bowl whisk the eggs, mix in the pumpkin, honey, almond butter and melted coconut oil.
  6. Add the wet ingredients to the dry and stir until combined.
  7. Fold in the shredded carrots.
  8. Scoop the batter evenly into the muffin tins (makes 12 muffins).  Using a scoop makes this super easy.
  9. Sprinkle sliced almonds and pumpkin seeds on top.
  10. Bake about 30 minutes, turning halfway through cooking time.  Muffins are done when a toothpick inserted in the center comes out clean.
  11. Cool on a rack about 5 minutes, remove from the pan and completely cool them on the rack.
  12. Store leftover muffins in the fridge for up to 4 days.

I am grateful each day for wellness, happiness and the opportunity to share with you.