Pumpkin, Spinach and Feta Frittata, Episode 4.5

This  is one of my most versatile recipes. It's perfect for picnics, lunch with girlfriends, light dinner, anytime really. The variations are limitless. I often add crispy bacon or sundried tomatoes - whatever you have on hand. The frittata is perfect served hot, room temperature, or cold.

A frittata is an egg based dish, a little like a crust-less quiche, which makes it perfect to serve for those who need a gluten free meal, without having to make any adjustments to the recipe. You can watch my Youtube episode on making the frittata at the link below.

Recipe serves 6

• 650 g pumpkin, roughly chopped

• 300 g potato, coarsely chopped

• 125 g spinach

• 200 g feta cheese

• 100 g grated tasty cheese

• 8 eggs

• 1 small red onion, thinly sliced

Preheat the oven to 200°C fan/220°C.

Grease a large baking tin.
Cook pumpkin in a microwave on high for 5 minutes until just tender. Cook potato in the same way for 4 minutes. Combine potato and pumpkin in a large bowl and allow to cool.
Using a fork, crumble feta cheese. Lightly beat eggs.
Add feta, cheese, spinach and eggs to the pumpkin and potato. Stir gently to combine.
transfer the mixture to the baking tin. Top with red onion

Bake for 20-25 minutes, or until firm. Allow to sit in the tin for 5 minutes before serving.

Updated May 2023