Pumpkin and feta frittata

Pumpkin and feta frittata


21 people made this

About this recipe: A hearty, yet quick and easy vegetarian frittata. Cooked pumpkin, potato, spinach, Cheddar, red onion and eggs are baked together until set.


Serves: 4 

  • 475g cubed fresh pumpkin
  • 275g potato, peeled and coarsely chopped
  • 125g fresh spinach, chopped
  • 200g crumbled feta cheese
  • 90g grated Cheddar cheese
  • 8 eggs, lightly beaten
  • 1 small red onion, thinly sliced

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Preheat oven to 200 C / Gas 6. Lightly grease a 25x25cm or similar sized baking dish and line it with baking parchment.
  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.


If pumpkin is unavailable, use butternut squash instead.

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