Pumpkin, Spinach and Feta Frittata
Ingredients
- 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
Instructions
- 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 –
