Pumpkin & Kale Frittata
2 cups chopped pumpkin
3-4 leaves curly kale
100 g mushrooms (optional - use any veggies you like)
½ c almond milk (or regular milk)
½ c grated cheese
salt & pepper
Heat a medium skillet then add a splash of cooking oil and the chopped pumpkin. Allow to simmer for a few minutes until the edges start to get crispy. use a spatula to flip the pieces to grill the other side. Once the pumpkin is roughly grilled I added a tablespoon on water at a time to steam the pumpkin. Once the pumpkin is soft add the other veggies and the kale.
In a medium bowl add the eggs, milk & cheese and seasoning, mix well. Pour over the cooked veggies and use a wooden spoon to make sure the mixture coats the bottom of the pan. Add the sliced avocado on top and then place in preheated oven for 10-15 minutes until its puffed up and the eggs are cooked. Sprinkle with fresh basil or herbs of choice.