Pumpkin Frittata

Why You’ll Love This Recipe

This frittata is simple yet satisfying, offering a wonderful mix of sweet, savory, and cheesy flavors. Pumpkin adds a seasonal twist, making it both unique and comforting. It’s a versatile recipe great warm or cold, served on its own or with a crisp salad. Plus, it’s protein-rich, gluten-free, and easily customizable with different cheeses or vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb pumpkin (450 g), peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon paprika powder
• 1/2 teaspoon dried thyme
• 2 large garlic cloves, minced
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper
• 8 large eggs
• 1/4 cup full-fat milk or heavy cream (2 fl.oz/60 ml)
• 1/2 teaspoon fine sea salt
• Black pepper, to taste
• 3.5 oz feta cheese, crumbled (about 1 cup)
• 2/3 cup grated cheddar (2.5 oz/75 g)
• 6 thin green onions, sliced

Directions

1. Preheat the oven to 375°F (190°C). Grease or line a baking dish or oven-safe skillet.
2. Heat olive oil in a large skillet over medium heat. Add the pumpkin cubes, paprika, thyme, garlic, salt, and pepper. Cook for 8–10 minutes until the pumpkin is slightly softened and golden.
3. In a mixing bowl, whisk together eggs, milk or cream, salt, and black pepper.
4. Stir in the crumbled feta, cheddar, and sliced green onions.
5. Transfer the pumpkin mixture to the prepared baking dish or skillet, spreading evenly. Pour the egg mixture on top.
6. Bake for 25–30 minutes, until the frittata is set in the center and golden on top.
7. Let cool slightly before slicing and serving.

Servings and timing

This recipe serves 6 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

• Swap pumpkin for butternut squash or sweet potato.
• Use goat cheese or ricotta instead of feta for a different flavor profile.
• Add spinach, kale, or zucchini for more vegetables.
• Spice it up with chili flakes or cayenne pepper.
• Make it dairy-free by using plant-based milk and cheese alternatives.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven at 325°F (160°C) for about 10 minutes, or microwave briefly. This frittata can also be enjoyed cold as a quick grab-and-go meal. Freezing is not recommended, as the texture of the eggs may change.

FAQs

Do I need to peel the pumpkin?

Yes, the skin is tough and should be removed before cooking.

Can I make this ahead of time?

Yes, the frittata can be baked in advance and enjoyed warm or cold within a few days.

What type of pumpkin works best?

Sugar pumpkin or kabocha squash works well due to their sweet, dense flesh.

Can I use milk instead of cream?

Yes, full-fat milk works fine, though cream will make the frittata richer.

How do I know when the frittata is done?

The center should be set but still slightly springy when touched, and the top lightly golden.

Can I make this recipe crustless?

Yes, it’s naturally crustless just bake directly in a dish or skillet.

Can I use frozen pumpkin?

Yes, thaw and drain it well before cooking to avoid excess liquid.

What should I serve with pumpkin frittata?

It pairs well with a green salad, crusty bread, or roasted vegetables.

Can I cook it entirely on the stovetop?

No, it needs to be finished in the oven to set properly, but you can start the pumpkin on the stovetop as instructed.

Conclusion

Pumpkin Frittata is a flavorful and versatile dish that highlights the natural sweetness of pumpkin alongside savory herbs, cheeses, and eggs. Whether served hot out of the oven or chilled the next day, it’s a wholesome meal that works for any time of day. This recipe is a delicious way to bring seasonal ingredients to your table with minimal effort.

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