Pumpkin, Spinach, and Feta Frittata

Pumpkin, Spinach, and Feta Frittata
  • 4 cups cubed fresh pumpkin
  • 1 (10 ounce) potato, peeled and coarsely chopped
  • 4 1/2 ounces fresh spinach, chopped
  • 7 ounces crumbled feta cheese
  • 3/4 cup shredded Cheddar cheese
  • 8 eggs, lightly beaten
  • 1 small red onion, thinly sliced


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment paper.
  2. 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.
  3. 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.
  4. Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.

05/15/2018
Pumpkin, Spinach, and Feta Frittata, recipe PT15M PT1H 5 455 calories

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