Pumpkin, Spinach, and Feta Frittata recipe

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Ingredients

4 cups cubed fresh pumpkin
1 (10 ounce) potato, peeled and coarsely chopped
4 ½ ounces fresh spinach, chopped
7 ounces crumbled feta cheese
¾ cup shredded Cheddar cheese
8 eggs, lightly beaten
1 small red onion, thinly sliced

Nutrition Info

458.4 calories
carbohydrate: 25.8 g
cholesterol: 438.4 mg
fat: 27.8 g
fiber: 3.1 g
protein: 28.6 g
saturatedFat: 15.1 g
servingSize: -
sodium: 856.3 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment 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 cheese, Cheddar cheese, 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.

Recipe Yield

4 serving

Recipe Note

In Australia, and some other overseas countries, pumpkin means squash. I like to use butternut squash because it's sweet. You can also substitute frozen egg whites for all those eggs and cut back on fat and calories. This would make a great brunch, but we like it for supper. It's even good cold.

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