Recipe

Pumpkin, spinach and fetta frittata

With a side salad and crusty bread, this delicious frittata makes a satisfying and delicious vegetarian dinner - and great leftovers for your work lunch!

  • 30 mins cooking
  • Serves 4
  • Print
    Print
Pumpkin, spinach and fetta frittata
Pumpkin, spinach and fetta frittata

Ingredients

  • 4 cup (640g) coarsely chopped pumpkin
  • 1 potato (300g), chopped coarsely
  • 125 gram baby spinach leaves, chopped coarsely
  • 200 gram fetta cheese, crumbled
  • 3/4 cup (90g) coarsely grated cheddar cheese
  • 8 eggs, beaten lightly
  • 1 red onion (100g), sliced thinly

Method

  • 1
    Preheat oven to very hot. Grease deep 23cm-square cake pan; line base and two opposite sides with baking paper.
  • 2
    Place pumpkin in large microwave-safe bowl, cover; cook on high (100%), stirring halfway through cooking time, about 5 minutes or until just tender. Place potato in small microwave-safe bowl, cover; cook on high (100%) 4 minutes or until just tender.
  • 3
    Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
  • 4
    Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.

Notes

If you don't have a microwave oven, boil or steam pumpkin and potato, separately, until just tender; drain. You will need to buy a piece of pumpkin weighing approximately 800g to make this recipe.

More From Women's Weekly Food