Pumpkin, Spinach, and Feta Frittata
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Description
In Australia, and some other overseas countries, pumpkin means squash. I like to use butternut squash because it's sweet. You can also substitute frozen egg whites for all those eggs and cut back on fat and calories. This would make a great brunch, but we like it for supper. It's even good cold.
Ingredients
- 4 cups cubed fresh pumpkin
- 1 (10 ounce) potato, peeled and coarsely chopped
- 4 ½ ounces fresh spinach, chopped
- 7 ounces crumbled feta cheese
- ¾ cup shredded Cheddar cheese
- 8 eggs, lightly beaten
- 1 small red onion, thinly sliced
Directions
- 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment paper.
- 2. Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes.
- 3. Combine the pumpkin and potato in a large bowl. Add the spinach, feta cheese, Cheddar cheese, and eggs; stir. Transfer mixture to prepared dish; top with sliced onion.
- 4. Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.
Nutrition Facts
serving: 4 serving
calories: 458.4 kcal
carbohydrates: 25.8 g
protein: 28.6 g
saturated fat: 15.1 g
cholesterol: 438.4 mg
sodium: 856.3 mg
fiber: 3.1 g
sugar: 5.9 g
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