Roast pumpkin, fetta and spinach come together in perfect harmony in this fresh and satisfying frittata. It’s delicious the night you make it and even better as leftovers for lunch the next day. If you haven’t tried it yet, then what are you waiting for?
Looking for more fabulous fetta recipes?
Ingredients
Method
Roasted pumpkin, spinach and fetta frittata
Preheat oven to very hot, 220°C. Line a large baking dish with foil. Lightly grease an 18 x 28cm slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
Toss pumpkin, zucchini and onion in prepared baking dish with oil, season to taste and spread out. Bake for 15-20 minutes, or until vegetables are golden and tender. Remove from oven. Toss with spinach.
Place vegetables in slab pan and spread out. Sprinkle evenly with fetta.
In a large bowl, whisk together eggs and milk and season to taste. Pour over vegetable mixture.
Bake for 30-35 minutes, until set. Set aside for 10 minutes. Serve pumpkin frittata with salad and crusty bread.
You could also try leftover baked vegies – or broccoli, capsicum and mushrooms.
Note
All about pumpkins
When it comes to cooking, pumpkins are a versatile ingredient, with both the flesh and seeds (pepitas) being edible. These golden heroes are at their peak in winter but are available all year round.
For nutritional information plus tips on buying, storing and preparing pumpkin, see these pumpkin tips and tricks from the Test Kitchen. It also has a guide on the most common pumpkin varieties, including butternut pumpkin which is used in this frittata recipe.
Want more frittata recipes?
We love a frittata at The Weekly. It’s such a versatile meal option, and works great for both picnic lunches and family dinners. Plus, it’s also a good option to pop into a school lunch box, because most frittatas can be enjoyed cold.
In addition to this pumpkin frittata recipe, see our collection of fabulous frittata recipes.
