Recipe: Pumpkin, Spinach and Feta Frittata

Pumpkin Spinach and Feta

This delicious Pumpkin, Spinach and Feta Frittata from Women’s Weekly Food makes for a great vegetarian dinner and leftovers (after a few adjustments from our dietitians)! It is meat-free and easy to add a variety of different vegetables into the meal. Try it out now!

Ingredients

  • 4 cup coarsely chopped pumpkin
  • 1 potato, chopped coarsely
  • 125 grams baby spinach leaves, chopped coarsely
  • 100 grams reduced-fat feta cheese, crumbled
  • 1/2 cup coarsely grated cheddar cheese
  • 8 eggs, beaten lightly
  • 1 red onion, sliced thinly

Method

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

Looking for more healthy recipes for your family? Head over to our blog page! Or, for assistance improving your diet, get in contact with one of our Accredited Practising Dietitians right away!