Pumpkin and Spinach Frittata

Pumpkin and Spinach Frittata


  • 6 eggs
  • 1 tablespoon of oil
  • ½ medium pumpkin, cut into cubes (skin removed)
  • 1 cup of spinach leaves
  • 1 onion, diced
  • 2 tablespoons of milk
  • ¼ cup of grated cheese
  • Season to taste


Preheat the oven to 180°C. 2.

Mix pumpkin with 1/2 tablespoon oil, season with pepper and roast for 15 minutes (or until tender) in the oven.

Heat remaining 1/2 tablespoon oil in a frying pan over medium heat.

Cook onion until softens, and then add spinach and cook for 30 seconds allowing spinach to wilt and then remove fry pan from heat. 

Whisk eggs and milk in a large bowl until combined.                               

Transfer roasted pumpkin, onion, spinach, and cheese to a baking dish.

Pour egg mixture over the vegetables.                                               

Bake in oven 15-20 minutes or until set and golden. 

Note: Feel free to substitute or add extra vegetables as you please.

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