I think. I think this is a frittata. Something like that, anyway.
I dreamed this up and hoped it would work, because I needed something to break up the breakfast boredom. If you’re in the mood for something sweet-ish without actually being sweet, this is a good one. As is, it’s Whole30 compliant, but if I weren’t on a Whole30, I might consider adding a tablespoon or two of honey to the egg mixture or drizzling a tiny bit of real maple syrup on top.
coconut oil, for cooking
1/4 sugar pie pumpkin, grated (butternut squash or sweet potato would sub just fine)
1/3 cup coconut milk
1 ripe banana
1/2 tsp. each ground ginger, nutmeg, and allspice (or 1 1/2 tsp. pumpkin pie spice)
dash of salt
1) Melt coconut oil in ovenproof 10-inch skillet set over medium-high heat. Add grated pumpkin, stirring until softened and browned spots begin to appear, about 5-6 minutes.
2) Meanwhile, add rest of ingredients to a blender. Whirl until combined.
3) When pumpkin is ready, pour egg mixture into skillet. Cover and cook until it is mostly set, about 10 minutes. Fire up your broiler and place the uncovered skillet about 6 inches beneath the flames to finish cooking. Keep an eye on it. Frittata is ready when top is set and a few brown spots appear.