Pumpkin, Spinach, and Feta Frittata Recipe - Allrecipes.com
Pumpkin, Spinach, and Feta Frittata Recipe
  • READY IN 59 mins

Pumpkin, Spinach, and Feta Frittata

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 serving Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment 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 cheese, Cheddar cheese, 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 34 mins
  • READY IN 59 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2008

My whole family loved this one. After reading other reviews I did make a few alterations. I added cooked diced onion to the egg mix and topped the frittata with tomato slices rather than the sliced onion. I also used frozen spinach rather than fresh. Very easy and very tasty recipe that we'll definitely be making again.

 
Most Helpful Critical Review
Nov 27, 2011

Folks, if you're having a problem getting the eggs cooked enough, it's because this is not prepared like a real frittata which is started out in a skillet. Your pumpkin (4 cups is too much for 8 eggs)and potato and onion should be sauteed (separately, of course) then the eggs poured in and cheese added, cook till the bottom is set, then place in hot oven or under broiler. Sauteeing the veg will add so much more flavor to the pan than pre-cooking in a microwave (yuk); and in a good skillet, I have never had a frittata stick. This way, it cooks in a lot less time and you don't have a bunch of bowls to wash--just one skillet. Also, for any dish to be flavorful and not one dimensional, you must season each component--not just the final conglomeration.

 
Nov 16, 2009

I don't actually use recipes, per se. I never make the same thing twice, but often get stuck on inspiration. So thank you for launch idea on a wonderful not-so-usual brunch this morning. I substituted baked sweet potato (already on hand) for both pumpkin and potato, added raw pistachios and some salt/generous black pepper, served with side of steamed carrot greens (I like slight bitter with my sweet). I baked it using cast iron, as I usually do with an egg dish. It was wonderful; my husband, however, ate all of it so there's no leftovers to try it cold.

 
Oct 19, 2008

Yummy!!! I tried this recipe b/c it was the closest I could come to a pumpkin frittata that I had in Sydney about a week ago. I subbed butternut squash and reduced the cheese and added some cilantro, and corriander and it was great! I still have some tweaking to do before it's 5 star worthy, but I think it just needs a bit more butternut than I added and maybe a little more salt...great as is though...can't wait to make it for my bf...he'll love it!

 
Apr 01, 2008

first and foremost, i only made one serving instead of four. in doing so, i cooked it in a glass loaf dish. maybe because of the reduction, i had more veggies & cheese than i probably should have and needed to add a third egg to make it look right before putting it in the oven. also, maybe because of the dish i used, i had to cook it for about 33 minutes to ensure the egg was set, resulting in my perhaps too thin red onions on top becoming dry and chewy (they were about 1mm thick). maybe if i make this in the future i will put the onion in with the rest of the mixture and on top. over all the flavors worked well with one another & the potato was a hesitant but wonderful addition. it's more like a crust-less quiche than a frittata, but it was very easy to throw together and tasted great!

 
Oct 21, 2011

I used butternut squash as the submitter mentions in the description. I also cut this back to one serving. It looked as though there was not enough egg in the mixture, but when it did firm up, it was just the right amount. Even though I only made one serving and used a smaller baking dish, this still took the full 25 minutes to bake. The sweetness from the squash was evident in the final dish. I needed to add a good bit of salt and pepper to the finished product, which made me wish I'd added it before baking.

 
Oct 22, 2011

Added salt and pepper, and red onion chopped into the mixture. Topped with the squash seeds, dry roasted, and some parmesan. Got rave reviews.

 
Jan 25, 2011

The kids fought over who got more of this. I made it without any pumpkin or potato as I didn't have any on hand. I added 2 gloves minced garlic. It took 35-40 minutes to firm up in my oven, but I used an oval instead of 10" square pan. Very, very good.

 

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Nutrition

  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 489 mg
  • 163%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 856 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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