Pumpkin, Spinach and Feta Frittata
This frittata is baked in the oven and would make a great brunch but we like it for dinner and it's even good cold. You can boil the pumpkins and potatoes or cook them in the microwave.
Ingredients
Serves: 4
- 4 cups cubed fresh pumpkin
- 2 medium potatoes, peeled and coarsely chopped
- 1/2 bunch spinach, chopped
- 200g crumbled feta cheese
- 3/4 cup (90g) grated cheddar cheese
- 8 eggs, lightly beaten
- 1 small red onion, thinly sliced
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- Preheat oven to 200 degrees C. Lightly grease a 25cm square baking dish and line it with baking paper.
- Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes.
- Combine the pumpkin and potato in a large bowl. Add the spinach, feta, cheddar and eggs; stir. Transfer mixture to prepared dish; top with sliced onion.
- Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.
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Reviews and Ratings
Global Ratings:
(22)
Reviews in English (19)
Used different ingredients. I roasted the pumpkin and used leek (also roasted) instead of onion. Also added 1/2 a cup of low- fat cream. - 30 Jun 2011
Fantastic! So easy and can use whatever veges are in the fridge. Will make this often. Thanks! - 30 Jun 2011
Thought this recipe was easy enough to make and a good way for vege intake. Great as a sole dish or as an accompaniment for main meal. - 18 Jun 2014