Pumpkin and spinach frittata
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
- Preheat oven to 200°C. Grease a 20cm × 20cm baking dish or loaf tin.
- Lightly whisk eggs, milk, salt and pepper in a bowl or jug and put aside.
- Combine pumpkin, onion and spinach in the prepared dish making sure the spinach winds in and around the pumpkin.
- Pour egg mixture over the top, crumble with cheese and cook in oven for 30 minutes.
- To check if it is ready, give it a wobble or touch the top in the centre of the dish. If not set, give it another 5 minutes and check again.
- 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.
Leftovers: It might not be exactly bacon and eggs but leftover frittata makes a great breakfast. Serve warm on top of brusty bread or with slices of avocado or crispy bacon.
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.
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