Weekend Brunching

My new favourite weekend breakfast or brunch…a sensational pumpkin frittata loaded with rosemary served with dreamy pumpkin seed butter.

It might have taken me two weeks to get around to sharing it but I promise it’s totally worth the wait.

I’ve made a few other variations since but this one is still comes out on top. A filling hearty satisfying 100% savoury breakfast that doubles up as dinner. The frittata serves two and I had every intention of offering the other half to my mum but it was so incredible I ended up saving it for dinner.

Four eggs in one day..it’s been a repeated occurrence the past two Sunday’s running. I had a jar of pumpkin seed butter sitting on my shelf opening and tasted but by with no real dent having been made in it. I figured I’d give it another whirl. I had thought it was far too savoury for my sweet breakfast and snack loving taste buds but it was positively dreamy on the frittata.


Rosemary is one of my favourite robust herbs. It worked beautifully with the pumpkin and the subsequent generous “drizzle” of pumpkin seed butter on top.

A couple of months back I couldn’t of even imagined enjoying a savoury breakfast, let alone it being egg based and effectively Paleo friendly though was it by no means contrived. A breakfast without grains be it in the form of pancakes, oats or bread, sounded far from appealing but I’m truly a total convert.

Served with a side of fruit and coconut yoghurt it did a mighty job of tiding me over until lunch time and fuelling me through the lunch time rush in work!

What’s your favourite frittata filling?

Are you a savoury breakfast or brunch person?

Pumpkin Rosemary Frittata

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 20 minutes

Keywords: bake breakfast entree gluten-free grain free low-sodium low-carb paleo soy-free vegetarian egg pumpkin


Ingredients (Serves 1)

  • 4 large organic eggs
  • 60ml (1/4 cup) unsweetened almond milk
  • 1 clove of roasted garlic mashed to a puree
  • 1 cup (approx. 200g) diced roasted pumpkin
  • 1/2 tsp finely diced fresh rosemary
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Pumpkin seed butter to serve!


Preheat oven to 180C (350F).

Whisk together eggs, milk and seasoning. Stir in rosemary.

Heat an 8 inch cast iron skillet over a medium heat. Lay in diced pumpkin and pour over the eggs. Cook for 5 minutes until the base starts to set. Bake in the oven for a further 10 – 12 minutes until the centre has fully set and the top is golden brown.

Serve topped with pumpkin seed butter or nut/seed butter of choice.

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  1. I love adding sweet potato to fritatta but I’ve never thought of adding pumpkin. So gotta try that! Thanks for the idea, Shell. How are you getting on with eggs? I love your blog and what I really admire is your honesty. If you ever want to chat, please feel free to drop me an e-mail (theroadtolesscake@hotmail.co.uk), I’d love to hear more about how you’re getting on with eggs. I’m trying to build more friendships and actually speak to the bloggers I love and admire, like yourself. I can’t believe we’re around the same age, you seem so much older and wiser than me.

    1. Ah thanks your so sweet!!! The eggs are great….digestion hasn’t been disrupted, nor has my skin and I’m head over heels in love with them! 🙂 Drop me a mail through the contact form and I’ll get back to you!

  2. Wow! What a creative, delicious looking breakfast! This looks delightful, and I love the ingredients you used! In my gluten free challenge, this would be a great recipe to try as I am trying to expand my breakfast horizons, and especially add more eggs! Hopefully it will help my running to get more protein too! Thanks for the recipe 🙂