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Pumpkin and Feta Frittata
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
1
Roast pumpkin at 200°C for 25 minutes.
2
Beat eggs with cream, salt, pepper and nutmeg.
3
Sauté onion in an ovenproof pan. Add spinach until wilted.
4
Add pumpkin. Pour in egg mixture.
5
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
Reviews
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★★★★★
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