Pumpkin and Feta Frittata

Name: Pumpkin and Feta Frittata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 400g butternut pumpkin, cubed and roasted; 100g feta, crumbled; 2 cups baby spinach; 8 eggs; 1/2 cup cream; 1 onion, diced and sautéed; salt, pepper and nutmeg to taste; 2 tbsp olive oil

An Australian open omelette with roasted pumpkin, feta and spinach. Roasting the pumpkin separately before it goes into the egg mixture gives it a caramelised edge the frittata's gentle cooking alone can't achieve.

Total time

55 min

Prep

15 min

Cook

40 min

Difficulty

easy

Cuisine

Australian

vegetarian

Ingredients

400gbutternut pumpkin, cubed and roasted

100gfeta, crumbled

2 cupsbaby spinach

8eggs

1/2 cupcream

1onion, diced and sautéed

salt, pepper and nutmegto taste

2 tbspolive oil

Instructions

Roast pumpkin at 200°C for 25 minutes.

Beat eggs with cream, salt, pepper and nutmeg.

Sauté onion in an ovenproof pan. Add spinach until wilted.

Add pumpkin. Pour in egg mixture.

Cook 3 minutes then bake at 180°C for 15 minutes. Scatter feta.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

365

Protein

20.7g

Fat

28.2g

Carbs

9.6g

Fiber

3.1g

Sodium

474mg

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