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Pumpkin Spinach and Fetta Frittata Recipe

Pumpkin Spinach and Fetta Frittata
Pumpkin Spinach and Fetta Frittata

This recipe for Pumpkin Spinach and Fetta Frittata serves 4 people.

Time required: 45 minutes
(10 minutes to prepare, then cook for 35 minutes)

Ingredients you'll need:

  • 200 g fetta cheese, crumbed
  • 125 g baby spinach leaves, chopped coarsely
  • 4 cups of pumpkin, chopped coarsely
  • 1 large potato, chopped coarsely
  • 1 small red onion, sliced thinly
  • 8 eggs, beaten lightly
  • ¾ cup of cheddar cheese, coarsely grated

How to make Pumpkin Spinach and Fetta Frittata:

  1. Preheat oven to very hot. Grease deep 23cm square cake pan; line base and two opposite sides with baking paper.
  2. Place pumpkin in large microwave-safe bowl, cover; cook on HIGH(100%), stirring halfway through cooking time, about 5 minutes or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH (100%) 4 minutes or until just tender.
  3. Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion
  4. Bake in a very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.

Recipe Notes:

If you don't have a microwave oven, boil or steam pumkin and potato separately, until just tender; drain. Serving Suggestion; Serve with a rocket or spinach salad.

(Sourced from Women's Weekly Vegetarian Meals in Minutes)

See other vegetarian recipes and main course recipes.