Pumpkin, Spinach, and Feta Frittata

Pumpkin, Spinach, and Feta Frittata

14 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    34 m
  • Ready In

    59 m
Jalay
Recipe by  Jalay

“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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Ingredients

Adjust Servings

Original recipe yields 4 serving

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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.

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Reviews (14)

Rate This Recipe
diane
144

diane

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.

Belinda
71

Belinda

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.

snarko
17

snarko

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 458 cal
  • 23%
  • Fat
  • 27.8 g
  • 43%
  • Carbs
  • 25.8 g
  • 8%
  • Protein
  • 28.6 g
  • 57%
  • Cholesterol
  • 489 mg
  • 163%
  • Sodium
  • 856 mg
  • 34%

Based on a 2,000 calorie diet

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Spinach and Mushroom Frittata

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