Pumpkin and feta frittata

    55 min

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

    22 people made this

    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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    Average global rating:

    Reviews in English (19)


    Folks, if you're having a problem getting the eggs cooked enough, it's because this is not prepared like a real frittata which is started out in a skillet. Your pumpkin (4 cups is too much for 8 eggs)and potato and onion should be sauteed (separately, of course) then the eggs poured in and cheese added, cook till the bottom is set, then place in hot oven or under broiler. Sauteeing the veg will add so much more flavor to the pan than pre-cooking in a microwave (yuk); and in a good skillet, I have never had a frittata stick. This way, it cooks in a lot less time and you don't have a bunch of bowls to wash--just one skillet. Also, for any dish to be flavorful and not one dimensional, you must season each component--not just the final conglomeration.  -  27 Nov 2011  (Review from Allrecipes US | Canada)


    My whole family loved this one. After reading other reviews I did make a few alterations. I added cooked diced onion to the egg mix and topped the frittata with tomato slices rather than the sliced onion. I also used frozen spinach rather than fresh. Very easy and very tasty recipe that we'll definitely be making again.  -  03 Aug 2008  (Review from Allrecipes US | Canada)


    I don't actually use recipes, per se. I never make the same thing twice, but often get stuck on inspiration. So thank you for launch idea on a wonderful not-so-usual brunch this morning. I substituted baked sweet potato (already on hand) for both pumpkin and potato, added raw pistachios and some salt/generous black pepper, served with side of steamed carrot greens (I like slight bitter with my sweet). I baked it using cast iron, as I usually do with an egg dish. It was wonderful; my husband, however, ate all of it so there's no leftovers to try it cold.  -  14 Nov 2009  (Review from Allrecipes US | Canada)