Pumpkin Frittata

Leftover pumpkin? This hearty pumpkin frittata with feta makes an easy, flavor- and nutrient-rich meal. Absolutely perfect for brunch!

Plus, it’s baked in the oven —no stovetop involved —which means no frying, no mess, and minimal washing up.

I love frittata; it’s been a staple in my family since I was a child. It’s easy, economical, yet satisfying. So long as you have a carton of eggs and some veggies, you can throw a frittata together in no time, and you can call it dinner.

And since pumpkins are in season, this simple recipe is a must: roasted pumpkin, salty feta, and creamy eggs make this yummy vegetarian meal one of our go-to recipes.

List of the ingredients

• Pumpkin
• Eggs
• Feta
• Olive oil
• Salt & pepper

How to make it

• Place the cubed pumpkin into a baking pan.
• Season with salt and pepper, and drizzle with olive oil.
• Roast for about 20 minutes at 400°F.

• Add crumbled feta.
• Pour over the egg mixture.
• Bake until golden and set.

Enjoy it warm or cold with a green salad on the side.

RECIPE NOTES

Cheese is essential; it makes the frittata tasty. I love adding Parmesan cheese or feta, but any flavorful, melty cheese in the egg mixture works just fine. You might try shredded cheddar, gruyere, or goat cheese as a substitution. They all add extra flavor!

Although many frittata recipes call for cream in the egg mixture, a traditional Italian frittata doesn’t contain milk, cream, or half-and-half.

But if you prefer a creamier frittata, add 1/4 cup of heavy cream for every 6 eggs; that’s a standard ratio for frittata recipes. That being said, I think it’s a matter of personal preferences.

Or, if you fancy other frittata recipes, have a look at this spinach and feta frittata and this potato frittata.

If you make this pumpkin frittata with feta, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you! x