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
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Gabe Greco
[email protected]This frittata was a bit dry for my taste. I might add some more milk or cream next time.
Joey Pratt
[email protected]I'm not a big fan of pumpkin, but this frittata was surprisingly good. The feta cheese and spinach really balance out the pumpkin flavor.
bennett sullivan
[email protected]This frittata is a bit more work than some other recipes, but it's worth it. The combination of flavors and textures is amazing.
Lamontrey Quarles
[email protected]I love that this frittata is so customizable. I've added different vegetables, cheeses, and meats, and it's always delicious.
MIC Flash YT
[email protected]This frittata is a great way to use up leftover spinach and pumpkin puree. It's also a great make-ahead breakfast or lunch option.
Digitalman & Baagii
[email protected]I'm always looking for new and creative ways to use pumpkin, and this frittata is a winner. It's a delicious and versatile dish that can be served for breakfast, lunch, or dinner.
Sandie Mnase
[email protected]I made this frittata for a brunch party and it was a huge success. Everyone loved the unique flavor combination and the pop of color from the spinach.
Janak Pant
[email protected]This frittata is a great way to sneak in some extra veggies for my picky eaters. They love the cheesy, eggy goodness, and I love that they're getting a healthy dose of pumpkin and spinach.
Kamryn Tallie
[email protected]I've made this frittata several times now, and it's always a hit. I love that it's a healthy and satisfying meal that's also easy to make.
Kavindu Induvara
[email protected]This is my go-to recipe for a quick and easy weeknight dinner. It's always a crowd-pleaser, and the leftovers are great for lunch the next day.
Sarata Osuman
[email protected]I'm not a huge fan of pumpkin, but this frittata changed my mind. The combination of flavors and textures is amazing. Definitely a new favorite recipe.
Tukpei Umaru
[email protected]Followed the recipe and the frittata turned out perfect! So moist and flavorful, and the feta cheese adds a nice salty touch.
Tahir Gee
[email protected]This frittata was a delicious and easy way to use up leftover pumpkin and spinach. I added some crumbled bacon for extra flavor, and it was a hit with my family.