Best 4 Pumpkin Spinach Frittata Recipes
Pumpkin spinach frittata is a versatile and flavorful dish perfect for breakfast, lunch, or dinner. This hearty and healthy frittata combines the sweetness of pumpkin, the freshness of spinach, and the savory flavors of eggs and cheese to create a satisfying and nutritious meal. With its colorful appearance and delicious taste, pumpkin spinach frittata is sure to be a hit with family and friends.
Here are our top 4 tried and tested recipes!
PUMPKIN, SPINACH, AND FETA FRITTATA
In Australia, and some other overseas countries, pumpkin means squash. I like to use butternut squash because it's sweet. You can also substitute frozen egg whites for all those eggs and cut back on fat and calories. This would make a great brunch, but we like it for supper. It's even good cold.
Provided by Jalay
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 59m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment paper.
- Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes.
- Combine the pumpkin and potato in a large bowl. Add the spinach, feta cheese, Cheddar cheese, and eggs; stir. Transfer mixture to prepared dish; top with sliced onion.
- Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 25.8 g, Cholesterol 438.4 mg, Fat 27.8 g, Fiber 3.1 g, Protein 28.6 g, SaturatedFat 15.1 g, Sodium 856.3 mg, Sugar 5.9 g
PUMPKIN & SPINACH FRITTATA
This is healthy lunch or dinner recipe from Australia's CSIRO Total Well-Being Diet. Serve with a nice, crisp salad. You'll need a baking tray, a frying pan & a baking dish.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 170°C (350°F) and grease a small baking dish with a little bit of oil.
- Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat.
- Tip onto a baking tray & roast for 25 minutes.
- Heat remaining oil in a frying pan over medium heat.
- Add leek & cook, stirring, for 5 minutes, or until soft.
- Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste.
- Whisk eggs, yoghurt and cheese together lightly in a large bowl.
- Add pumpkin and spinach mixture & gently stir to combine.
- Pour mixture into prepared baking dish & bake for 20 minutes, or until set.
PUMPKIN, SPINACH AND FETA FRITTATA
This is the easiest and fastest dinner, healthy and can be made ahead. The hardest thing is cutting up the pumpkin, the rest is embarassingly easy. It looks nice and colourful too.
Provided by MellowMel
Categories Vegetable
Time 50m
Yield 4 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to very hot. Grease deep 23cm-square cake pan, line base and two opposite sides with baking paper.
- Place pumpkin in large microwave-safe bowl, cover; cook on HIGH,stirring halfway through cooking time, about 5 minutes, or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH 4 minutes or until just tender.
- Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
- Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.
Nutrition Facts : Calories 480.1, Fat 27.9, SaturatedFat 15.2, Cholesterol 489.8, Sodium 861.5, Carbohydrate 29.6, Fiber 3.5, Sugar 6.1, Protein 29
PUMPKIN, SPINACH & FETA FRITTATA
Steps:
- Preparation method Prep: 20 minutes | Cook: 25 minutes 1. Preheat oven to 200 degrees C. Lightly grease a 25cm square baking dish and line it with baking paper. 2. Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes. 3. Combine the pumpkin and potato in a large bowl. Add the spinach, feta, cheddar and eggs; stir. Transfer mixture to prepared dish; top with sliced onion. 4. Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.
Tips:
- Choose the right pumpkin. For the best flavor, choose a sugar pumpkin or a pie pumpkin. These pumpkins are small and have a sweet, nutty flavor.
- Roast the pumpkin ahead of time. This will help to concentrate the flavor of the pumpkin and make it easier to work with.
- Use fresh spinach. Fresh spinach has a more vibrant flavor than wilted spinach. If you don't have fresh spinach, you can use frozen spinach, but be sure to thaw it and squeeze out any excess water before using.
- Don't overcook the eggs. The eggs in a frittata should be cooked through but still slightly runny in the center. Overcooked eggs will be tough and rubbery.
- Serve warm or at room temperature. A frittata can be served warm or at room temperature. It's a great option for breakfast, lunch, or dinner.
Conclusion:
A pumpkin spinach frittata is a delicious and easy-to-make dish that is perfect for any occasion. It's packed with flavor and nutrients, and it's a great way to use up leftover pumpkin. Whether you're looking for a quick and easy breakfast or a hearty and satisfying dinner, this frittata is sure to please.
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