Pumpkin and spinach frittata

Last updated: 15 December 2020
Preparation: 5 minutes
Cook: 30 minutes
Servings: 4 servings
Dietary: Vegetarian


10 eggs
½ cup milk or cream
salt and pepper
200g cooked butternut pumpkin pieces
½ red onion, finely sliced (optional)
2 handfuls baby spinach leaves
100g feta or goat’s cheese


  1. Preheat oven to 200°C. Grease a 20cm × 20cm baking dish or loaf tin.
  6. Allow to rest for 10 minutes before cutting.

Tip: If your dish is not fully cooked through yet but is getting a bit too brown on top, simply cover with a layer of foil to stop the top from burning. Take the foil off for the last few minutes of cooking to ensure the top is dried out and crispy.

Variation: This is a great base frittata recipe and the fillings can be substituted for practically whatever you have on hand. Use leftover roast potato or sweet potato instead of pumpkin, sliced zucchini or asparagus instead of spinach. Add sundried tomatoes, ham, smoked salmon or dollops of caramelised onion for a flavour twist.

Recipe from Summer TABLE by Jodie Blight.


It might not be exactly bacon and eggs but leftover frittata makes a great breakfast. Serve warm on top of crusty bread or with slices of avocado or crispy bacon.