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My review
Pumpkin, Spinach, and Feta Frittata
Jalay
"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
59 m servings 458 calsOriginal recipe yields 4 servings (4 serving)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 458 calories; 27.8 g fat; 25.8 g carbohydrates; 28.6 g protein; 438 mg cholesterol; 856 mg sodium. Full nutrition
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Reviews
Read all reviews 1620 Ratings
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Most helpful positive review
8/3/2008
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 ...
Most helpful critical review
11/27/2011
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 ...
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11/27/2011
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 ...
8/3/2008
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 ...
11/14/2009
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. ...
10/19/2008
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 cila...
4/1/2008
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 hav...
10/21/2011
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, i...
10/22/2011
Added salt and pepper, and red onion chopped into the mixture. Topped with the squash seeds, dry roasted, and some parmesan. Got rave reviews.
1/24/2011
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, b...