Go Back
–+ servings

Roasted Pumpkin, Feta & Spinach Frittata

Rate this Recipe
Join to Save Recipe Print Recipe
Servings 4

Ingredients
  

  • 1 cup baby spinach roughly chopped
  • 1 cup pumpkin cut into cubes & roasted
  • 1/2 cup sundried tomatoes roughly chopped
  • 2 tablespoons caramelised onion jam
  • 1 cup tasty cheese grated
  • 4 eggs
  • sea salt & cracked black pepper
  • 1/3 cup feta cheese crumbled
  • extra grated cheese for topping

Instructions
 

  • Preheat the oven to 200°C conventional (180°C fan-forced). Grease a square baking dish with some olive oil or use baking paper.
  • Place the spinach, roasted pumpkin, sundried tomatoes, caramelised onion jam and grated cheese in the baking dish.
    1 cup baby spinach, 1 cup pumpkin, 1/2 cup sundried tomatoes, 2 tablespoons caramelised onion jam, 1 cup tasty cheese
  • In a bowl, whisk the eggs and season with salt and pepper. Pour the egg into the baking dish. Gently push down the veggies to immerse in the liquid.
    4 eggs, sea salt & cracked black pepper
  • Top with the crumbled feta and extra grated cheese.
    1/3 cup feta cheese, extra grated cheese
  • Bake in the oven for 25–30 minutes or until set and cooked through.

Keywords

Lunch, Snack
Dietary Vegetarian
Category Budget-Friendly, Quick Meals
Member Free