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Roasted Pumpkin Frittata with Feta

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Roasted Pumpkin Frittata with Feta combines sweet roasted pumpkin, fluffy eggs, and tangy feta cheese for a satisfying meal any time of day. This nutritious, gluten-free frittata is perfect for breakfast, brunch, lunch, or a light dinner.

Ingredients

  • 3 cups pumpkin, peeled and diced
  • 2 tbsp olive oil, divided
  • 1 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 8 large eggs
  • 1/4 cup milk or cream
  • 3/4 cup feta cheese, crumbled
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups fresh spinach
  • 1 tbsp fresh thyme or rosemary, chopped
  • 1/4 cup Parmesan cheese (optional)
  • Fresh parsley, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced pumpkin with 1 tablespoon olive oil, half the salt, and half the black pepper.
  3. Spread the pumpkin on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
  4. Reduce the oven temperature to 375°F (190°C).
  5. Heat the remaining olive oil in an oven-safe skillet over medium heat.
  6. Add the sliced onion and cook for about 5 minutes until softened.
  7. Stir in the garlic and cook for 30 seconds until fragrant.
  8. Add the spinach and cook until wilted.
  9. In a large bowl, whisk together the eggs, milk, remaining salt, remaining black pepper, and fresh herbs.
  10. Stir in half of the feta cheese.
  11. Add the roasted pumpkin to the skillet and distribute evenly.
  12. Pour the egg mixture over the vegetables.
  13. Sprinkle the remaining feta and Parmesan cheese, if using, over the top.
  14. Cook on the stovetop for 2 to 3 minutes until the edges begin to set.
  15. Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the center is set and the top is lightly golden.
  16. Allow the frittata to rest for 5 minutes before slicing.
  17. Garnish with fresh parsley and serve warm or at room temperature.

Notes

  • Substitute butternut squash or sweet potatoes for the pumpkin.
  • Add cooked bacon, ham, turkey, or sausage for extra protein.
  • Use goat cheese instead of feta for a creamier texture.
  • Add mushrooms, kale, bell peppers, or sun-dried tomatoes for extra flavor.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze individual slices for up to 2 months and thaw before reheating.

Nutrition

Find it online: https://thefamilycooking.com/roasted-pumpkin-frittata-with-feta/