Pumpkin, Spinach and Feta Frittata

    45 minutes

    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.

    105 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    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