Pumpkin Frittata
A wholesome, protein-rich frittata made with sweet pumpkin, eggs, feta, cheddar, and herbs. Perfect for breakfast, brunch, or a light dinner, this dish is naturally gluten-free and full of comforting flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch, Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Instructions
- Preheat oven to 375°F (190°C). Grease or line a baking dish or oven-safe skillet.
- Heat olive oil in a large skillet over medium heat. Add pumpkin cubes, paprika, thyme, garlic, salt, and pepper. Cook 8–10 minutes until softened and golden.
- In a bowl, whisk together eggs, milk or cream, salt, and pepper.
- Stir in feta, cheddar, and green onions.
- Transfer pumpkin mixture to baking dish or skillet. Pour egg mixture over evenly.
- Bake 25–30 minutes until set in the center and golden on top.
- Cool slightly before slicing and serving.
Notes
Swap pumpkin with butternut squash or sweet potato.
Try goat cheese or ricotta instead of feta.
Add spinach, kale, or zucchini for extra greens.
Spice it up with chili flakes or cayenne.
Make dairy-free using plant-based milk and cheese alternatives.
Nutrition
- Serving Size: 1 slice (1/6 of frittata)
- Calories: 230
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 220mg
Find it online: https://justsosavory.com/pumpkin-frittata/
