The Dinner Planner

Pumpkin, Spinach and Feta Frittata

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  • 500 grams pumpkin – cut into 2 cm cubes
  • 1 onion – finely sliced
  • 2 garlic cloves – crushed
  • 1 tbsp olive oil
  • 100 grams baby spinach
  • 8 eggs
  • 2 tbsp milk
  • ½ tsp cayenne pepper
  • 1 tsp thyme – leaves only
  • ¼ cup parmesan – grated
  • 80 grams feta


  • Preheat oven to 200C
  • In a medium sized bowl, combine the pumpkin, onion, garlic, olive oil and season with salt and pepper. Transfer to a lined 18 x 28cm baking dish and pop in the oven for 10 minutes.
  • Meanwhile, crack the eggs into the bowl. Add milk, cayenne, thyme, parmesan and season with salt and pepper.
  • Add the spinach to the pumpkin mixture and cook for a further 2 minutes.
  • Remove the baking from the oven. Turn oven down to 180C.
  • Toss the pumpkin mixture so that the spinach is evenly dispersed (if needed). Pour over egg mixture. Crumble feta over the top. Return to the oven for 15-20 minutes, or until just set.
  • While the frittata is cooking, prepare a side salad of lettuce, tomato and cucumber. Drizzle olive oil and a squeeze of lemon juice over. Season with salt and pepper and toss to combine.

Tips and Variations

Prep Ahead – Cut up pumpkin and onion and cook as per first instruction. 
Vegetarian – 
Gluten Free – 
Low Carb – 

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