Pumpkin frittata with feta
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Leftover pumpkin? This hearty pumpkin frittata with feta makes an easy meal loaded with flavor and nutrients. Absolutely perfect for brunch!
Plus, it’s baked in the oven, no stovetop involved, which means: no frying, no mess, and minimum washing up.
I love frittata, it’s been a staple in my family since I was a child: it’s cheap and easy, yet good and 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 + creamy eggs make this yummy vegetarian meal one of our go-to recipes.
Plus, it makes a delicious lunch box for my 5 year old who loves it!
What ingredients you need
- Pumpkin
- Eggs
- Feta (parmesan, cheddar or goat cheese work just fine)
- Olive oil
- Salt & pepper
How to make it
- Place cubed pumpkin into a baking pan
- Season with salt, pepper and a drizzle of 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 & TIPS
What cheese should I use?
Cheese is essential, it makes frittata tasty and delicious. 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 even a creamy cheese like ricotta, cream cheese or goat cheese. They all add extra flavor!
Although there’s plenty of frittata recipes that call for cream into the egg mixture, a traditional Italian frittata doesn’t have any milk, cream or half and half mixed in. A traditional frittata is only a delicious blend of eggs, cheese, and vegetables.
But if you prefer a creamier frittata, simply add 1/4 of heavy cream for every 6 eggs, that’s a common ratio when it comes to frittata recipes. That being said, I think it’s a matter of personal preference.
Can frittata be made in advance?
Yes, frittata keeps really well in the fridge for up to 3 days. You can serve leftover frittata chilled, let it come to room temperature on its own, or gently warm individual slices in the microwave or oven.
Can frittata be frozen?
Yes, technically you can, but they turn to be ok, not as good as they should be. I tried a few times and they turned a bit watery.
And since it’s pumpkin season, here there are more pumpkin recipes: vegan pumpkin pasta, pumpkin muffins, and spicy pumpkin and carrot soup.
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
Baked pumpkin frittata with feta
Ingredients
- 1 lb pumpkin, peeled and cubed
- 6 eggs
- 1/2 cup feta cheese, crumbled
- 1 Tbsp olive oil
- 1 tsp fine salt, divided
- 1/8 tsp black pepper
Instructions
- Preheat the oven to 400 F (fan).
- Line a baking pan with parchment paper (my baking pan is 8×8 inches)
- Place the cubed pumpkin into the baking pan, season with olive oil, 1/2 tsp of salt, and pepper. Toss well to coat.
- Roast the pumpkin for about 20 minutes.
- In the meanwhile, whisk eggs and 1/2 tsp of salt in a bowl.
- After 20 minutes, sprinkle with crumbled feta cheese and pour over the egg mixture.
- Bake until firm and golden, about 10-12 minutes.
- Serve warm or cold.
Notes
- Frittata leftovers keep well in the fridge for up to 3 days.
- Variations: cheese add extra flavor and texture, however, if you don’t have feta cheese, go for parmesan, cheddar goat cheese or whatever you like.
- My square baking pan is 8 x 8 inches and makes 4 medium-size servings.
