Reviewed: Dec. 3, 2011

I followed another reviewer's tip and sauteed the onion first until carmelized, then sprinkled salt and nutmeg over the onion and stirred together. I stirred in the already cooked fresh pumpkin and sweet potato ( I was out of regular potato) along with some salt, added spinach, then reduced-fat sharp cheddar and reduced-fat feta cheese, then egg, stirring each time I added an ingredient into the skillet. After it was mixed, I poured it into a Mrs. Smith's pie crust (I cooked the crust earlier in the day). Based on someone's review that there was too much pumpkin and potato for the eggs, I decided to use only half of the onion, pumpkin, sweet potato mixture and mashed it for another day. That was a good call. It came out great. One warning: I had too much filling for the pie crust (9") so poured the rest into a small casserole dish and cooked them both 35 minutes, which worked out fine. My husband and me liked this, but it didn't pass my 3 year olds' taste test.

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Reviewer:

sdpcte

Reviewed: Nov. 30, 2011

I just love this recipe....I wanted to use up some cream cheese so I reduced the feta. I must say, I will make this again

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Reviewer:

Suzanne's Favorite Recipes

Reviewed: 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.

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Reviewer:

diane

Reviewed: 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.

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8 users found this review helpful

Reviewer:

mkrowe

Reviewed: 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.

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Reviewer:

Pam-3BoysMama

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Jan. 24, 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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Reviewer:

kyle and robin

Reviewed: Nov. 14, 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.

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Reviewer:

snarko

Reviewed: Nov. 10, 2009

Cut down on pumpkin, potatoes, feta & cheddar cheeses. Added some salt & pepper.

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Reviewer:

Dragngirle

Cooking Level: Intermediate

Reviewed: Oct. 18, 2009

Excellent. Included onions in frittata (onions were mentioned only in ingredients). They added a nice crunch. Got rave reviews:)

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Reviewer:

Joslyn

Reviewed: Aug. 12, 2009

This was a great recipe, I was looking for a warm veg to go with our beer can in a chicken and made this. Instead of the onions on the top though, I threw coarsely chopped crackers, pumpkin seeds and extra grated cheese and crumbled feta. It was lovely but I like things a bit more warm so next time I'll throw in a dash of chilli spice. Thanks for a great recipe and I'll definitely use this again for another South African winter "braai"

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6 users found this review helpful