Serves 4
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You can quickly whip up this frittata recipe if you’re in need of a good meal to pack or have immediately. Made of eggs, pumpkin, spinach and cheese, it gives a good amount of protein and fibre in a single dish. It’s even better if you have a side salad and crusty bread at hand!


  • 4 cup (640 g) coarsely chopped pumpkin
  • 1 potato (300 g), chopped coarsely
  • 125 g baby spinach leaves, chopped coarsely
  • 200 g fetta cheese, crumbled
  • ¾ cup (90 g) coarsely grated cheddar cheese
  • 8 eggs, beaten lightly
  • 1 red onion (100 g), sliced thinly

Preheat oven to very hot. Grease deep 23 cm square cake pan; line base and two opposite sides with baking paper.


Place pumpkin in large microwave-safe bowl, cover; cook on high (100 per cent), stirring halfway through cooking time, about 5 mins or until just tender. Place potato in small microwave-safe bowl, cover; cook on high (100 per cent) 4 mins or until just tender.


Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.


Bake in very hot oven about 25 mins or until firm. Stand 5 mins before serving.

TIP If you don’t have a microwave oven, boil or steam pumpkin and potato, separately, until just tender; drain.

TIP You will need to buy a piece of pumpkin weighing approximately 800g to make this recipe.

Photo: bauersyndication.com.au

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