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.
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
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat oven to 200 C / Gas 6. Lightly grease a 25x25cm or similar sized baking dish and line it with baking parchment.
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.
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.
Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.
If pumpkin is unavailable, use butternut squash instead.