Pumpkin, Spinach and Feta Frittata

Pumpkin, Spinach and Feta Frittata


49 people made this

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.


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

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat oven to 200 degrees C. Lightly grease a 25cm square baking dish and line it with baking paper.
  2. 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.
  3. 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.
  4. Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.

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Reviews (3)


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

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