PUMPKIN, SPINACH, AND FETA FRITTATA
In Australia, and some other overseas countries, pumpkin means squash. I like to use butternut squash because it's sweet. You can also substitute frozen egg whites for all those eggs and cut back on fat and calories. This would make a great brunch, but we like it for supper. It's even good cold.
Provided by Jalay
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 59m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment paper.
- Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes.
- Combine the pumpkin and potato in a large bowl. Add the spinach, feta cheese, Cheddar cheese, and eggs; stir. Transfer mixture to prepared dish; top with sliced onion.
- Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 25.8 g, Cholesterol 438.4 mg, Fat 27.8 g, Fiber 3.1 g, Protein 28.6 g, SaturatedFat 15.1 g, Sodium 856.3 mg, Sugar 5.9 g
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Jam Dela cruz
[email protected]I'm allergic to feta cheese, so I substituted goat cheese in this recipe. It turned out great!
Supun Roxy
[email protected]The cooking time for this frittata was way too long. I ended up with a dry, overcooked mess.
Ahmed Suhel
[email protected]I found this recipe to be a bit bland. I added some extra spices and herbs to give it more flavor.
Gojo Kaisen
[email protected]I'm not sure what went wrong, but my frittata didn't turn out as well as I expected. It was a little dry and the flavors didn't really come together.
Sun Maya
[email protected]This frittata is the perfect comfort food for a cold day.
Jonathan Fasano
[email protected]I made this frittata for a potluck, and it was a huge hit. Everyone loved it!
Them
[email protected]This frittata is a great way to use up leftover pumpkin puree.
Mujahid Malik
[email protected]I love that this frittata is a healthy and easy way to get my daily dose of vegetables.
Chamindha Presanna
[email protected]This frittata is so versatile. I've added different vegetables, cheeses, and meats to it, and it always turns out delicious.
KINGS GAMING
[email protected]I've made this frittata several times now, and it's always a crowd-pleaser. It's a great dish to serve for brunch or lunch.
Abdul akbar Abdul akbar
[email protected]I made this frittata for breakfast, and it was the perfect start to my day. It was filling and flavorful, and it kept me full until lunchtime.
Nsubuga Joze
[email protected]This was my first time making a frittata, and it turned out great! I followed the recipe exactly, and it was easy to follow. The frittata was cooked evenly, and the flavors were delicious.
Surya Pasad
[email protected]I'm not a big fan of pumpkin, but this frittata was surprisingly good. The flavors all worked well together, and the texture was light and fluffy.
Fire Man
[email protected]This frittata was a hit with my family! The combination of pumpkin, spinach, and feta was delicious, and the eggs were cooked perfectly. I will definitely be making this again.