Pumpkin, Spinach, And Feta Frittata – a delicious recipe with pumpkin, potato, fresh spinach, feta cheese, Cheddar cheese, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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.
603
kcal
Calories
43
g
Fat
10
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups cubed fresh pumpkin, 1 (10 ounce) potato, peeled and coarsely chopped, 4 1/2 ounces fresh spinach, chopped, 7 ounces crumbled feta cheese, and more.
Yes, Pumpkin, Spinach, And Feta Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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