Serves: 4
Total Calories: 124

4 bacon strips
4 eggs
1 cup canned pumpkin
1 cup steamed leafy greens (swiss chard, kale, or spinach), excess water squeezed out
2 ounces sharp white Cheddar cheese, shredded
salt and pepper

Set Sun Oven out to preheat. Spray a dark pie pan or cake pan with cooking spray, set aside.

Place a rack over a rimmed toaster oven sized baking sheet. Arrange the bacon strips in a single layer on the rack. Cook the bacon in the Sun Oven until browned, about 30 minutes. Leave the Sun Oven out. Let the bacon cool slightly then chop into 1/2-inch pieces. Set aside.

In a large bowl, beat the eggs. Beat in the pumpkin until well blended. Stir in the greens, the chopped bacon, and the cheese. Season with salt and pepper to taste. Pour the mixture into the prepared pie pan. Cover and cook in the Sun Oven until set, 35 to 40 minutes. Remove the lid and continue cooking in the Sun Oven until evenly browned, about 10 more minutes. Serve warm or at room temperature.

Nutritional Facts:

Serves: 4
Total Calories: 124
Calories from Fat: 71

More Recipes from the Sun Oven Cooking Cookbook:
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Solar Crust-less Quiche Lorraine
Crust-less Solar Quiche
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Frittata with Zucchini, Leek, and Potato
Indian Spiced Frittata
Solar Baked Mac and Cheese Muffins
Mini-Frittata Solar Sandwiches
Savory Solar Pumpkin Pudding
Solar Baked Eggs in Tomatoes
Solar Baked Green Eggs and Ham
Solar Baked Huevos Rancheros
Solar Cheese and Onion Pie
Solar Root Vegetable Muffins
Solar Sweet Potato Quiche
Sun Oven Eggs in Edible Rings
Sun Oven Frittata with Onions
Sun Oven Pizza Dough Quiche
Sun Oven Pumpkin Frittata
Sun Oven Risotto Frittata