Pumpkin Spinach and Feta Frittata
Elevate your brunch game with this flavorful Pumpkin Spinach and Feta Frittata, a nutrient-packed masterpiece perfect for cozy mornings or meal prep. Combining the natural sweetness of roasted pumpkin, the earthy richness of wilted spinach, and the tangy creaminess of crumbled feta, this oven-baked frittata is a delightful fusion of textures and tastes. Infused with aromatic garlic and fresh parsley, and bound together with fluffy, protein-rich eggs, it makes for a hearty yet wholesome dish. Ready in just 45 minutes and ideal for any meal of the day, this frittata is as versatile as it is delicious. Serve it warm or at room temperature for a satisfying, gluten-free option that’s sure to impress!
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Recipe Information
Ingredients
- 300 grams Pumpkin (peeled and diced)
- 2 tablespoons Olive oil
- 100 grams Baby spinach
- 8 Eggs
- 100 grams Feta cheese (crumbled)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 50 milliliters Milk
- 1 clove Garlic (minced)
Instructions
Preheat your oven to 200°C (390°F).
Place the diced pumpkin on a baking tray, drizzle with 1 tablespoon of olive oil, and toss to coat evenly. Roast in the oven for 20 minutes, or until tender and lightly caramelized.
While the pumpkin is roasting, heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside.
In a large bowl, whisk the eggs, milk, salt, and black pepper until well combined.
Gently stir the roasted pumpkin, wilted spinach, crumbled feta cheese, and chopped parsley into the egg mixture.
Pour the mixture into the skillet and spread it out evenly. Place the skillet on the stovetop over medium heat for 2-3 minutes to set the bottom of the frittata.
Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is set and lightly golden on top.
Remove from the oven and allow to cool for a few minutes before slicing and serving.
Enjoy your Pumpkin Spinach and Feta Frittata warm or at room temperature!
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 3.6 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 216 mg | 17% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
