Pumpkin Spinach Frittata
Elevate your breakfast or brunch menu with this Pumpkin Spinach Frittata, a wholesome and flavorful dish that’s both nutritious and satisfying. This recipe combines tender, oven-roasted pumpkin, garlic-sautéed spinach, and a creamy mixture of eggs, milk, and Parmesan cheese for a savory delight that’s packed with seasonal flavor. Baked to golden perfection, this frittata is a one-pan wonder, making it an effortless yet impressive choice for any meal. Perfectly balanced with earthy notes and cheesy richness, it’s a great way to enjoy nutrient-packed pumpkin and spinach in every bite. Serve it warm or at room temperature for a versatile dish ideal for gatherings, meal prep, or a simple weekday dinner. Don’t forget to pair it with a fresh salad or crusty bread for a complete and satisfying meal!
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Recipe Information
Ingredients
- 300 grams pumpkin
- 2 tablespoons olive oil
- 100 grams fresh spinach
- 8 eggs
- 60 milliliters whole milk
- 50 grams parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
Instructions
Preheat your oven to 200°C (390°F).
Peel the pumpkin, remove seeds, and cut it into small cubes (about 1-2 cm).
Spread the pumpkin cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast in the oven for 15-20 minutes or until tender. Set aside.
While the pumpkin is roasting, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs, milk, grated parmesan cheese, salt, and black pepper until well combined.
Reduce the oven temperature to 180°C (350°F).
Grease the skillet with butter to prevent sticking, then evenly spread the roasted pumpkin and wilted spinach across the bottom of the skillet.
Pour the egg mixture over the vegetables, ensuring an even distribution.
Place the skillet in the oven and bake for 20-25 minutes, or until the frittata is set and lightly golden on top. A knife inserted into the center should come out clean.
Allow the frittata to cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1578 mg | 526% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 13.0 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 1026 mg | 79% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1707 mg | 36% | |
*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.
