Pumpkin, Spinach, and Feta Frittata

Pumpkin, Spinach, and Feta Frittata

Jalay 0

"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."


59 m servings 458 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 438 mg
  • 146%
  • Sodium:
  • 856 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Your rating



  1. 18 Ratings


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 ...

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 ...

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. ...

Yummy!!! I tried this recipe b/c it was the closest I could come to a pumpkin frittata that I had in Sydney about a week ago. I subbed butternut squash and reduced the cheese and added some cila...

first and foremost, i only made one serving instead of four. in doing so, i cooked it in a glass loaf dish. maybe because of the reduction, i had more veggies & cheese than i probably should hav...

I used butternut squash as the submitter mentions in the description. I also cut this back to one serving. It looked as though there was not enough egg in the mixture, but when it did firm up, i...

Added salt and pepper, and red onion chopped into the mixture. Topped with the squash seeds, dry roasted, and some parmesan. Got rave reviews.

The kids fought over who got more of this. I made it without any pumpkin or potato as I didn't have any on hand. I added 2 gloves minced garlic. It took 35-40 minutes to firm up in my oven, b...

Excellent. Included onions in frittata (onions were mentioned only in ingredients). They added a nice crunch. Got rave reviews:)