pumpkin + spinach + feta frittata | meat free monday

Pumpkin, spinach and feta together is always a winning combo. You can add these three ingredients to virtually anything and it’ll work. Think pasta dishes, rice salads, quiches or pies. If you’re new to the whole ‘frittata’ business and are not quite sure what it is – basically it’s just a cross between an omelette and a quiche without any pastry.

Don’t let that deter you however (I love pastry too). This frittata is delicious, so simple to make and is the perfect go-to meal if you’re lucky enough to have some chooks in the backyard. (I have serious fresh chook egg envy).

Once you master the art of making the frittata base, you can then add anything you like. I know this one is vegetarian and terrific for a meat free Monday meal, but you could also add chorizo, bacon or some shredded leftover barbecue chicken with other vegetables such as roasted sweet potato, cauliflower, broccoli, capsicum or tomatoes.

I make my frittata’s in my stainless steel frypan but you can use any type of round oven proof dish. This frittata goes perfectly with a fresh leafy salad and can be eaten hot or cold (I always prefer it hot). You only have to look at the pics below to see how nicely it stands up on the plate as well. There is absolutely no fancy cooking here.

Just some easy, no fuss cooking, that never fails to impress.

pumpkin + spinach + feta frittata (feeds 4)

1/4 of a large Kent pumpkin, peeled and chopped in to rough chunks about 3cm in size (can also use butternut pumpkin instead)
1 x small brown onion, finely chopped
2 x garlic cloves, crushed
8 x eggs
1 x cup of thickened cream
Sprinkling of dried parsley
Sprinkling of nutmeg
Salt and freshly cracked pepper
Dash of olive oil
100 grams of baby spinach
100 grams of feta cheese, crumbled

  • Line a large baking tray with baking paper and roast the pumpkin in a moderate oven (180℃) for approximately 45 minutes or until cooked. (I like the pumpkin soft on the inside and browned on the outside). NB: Do not discard the piece of baking paper as you will need it later.
  • In a fry pan (that is able to go in the oven) add a dash of olive oil and saute the onion and garlic until softened.
  • Add the spinach and cook until it has just wilted. Pour this out on to a clean plate and set aside.
  • In a mixing bowl; using a fork, whisk the eggs, cream, parsley, nutmeg and salt and pepper together.
  • Place the used baking paper back in to the frypan and pour in the onion/spinach mixture.
  • Layer the pumpkin on top and scatter the feta over.
  • Pour the egg mixture in to the fry pan and pop in to the oven.
  • Bake for approximately 30 minutes or until the egg has set.

Serve straight from the oven with a fresh green salad.

Lo’s tips

  • The reason I cook my frittata’s on top of the baking paper is for two reasons; a) so that it doesn’t stick to the frypan and b) so that it’s easy to serve and cut the frittata straight from the baking paper on a chopping board.

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If you make this frittata, please leave your comments below. xx

4 Comments

  1. Loving all the new recipes to add to my collection. Tried Annabelles cake and it was a hit as was the minestrone soup!! I like the handy tip for the fritatta – i hate it sticking to the pan so will definitely use the baking paper.

    Liked by 1 person

    1. Oh great. Thanks for letting me know Trish. Yeah I use baking paper a lot because the worst thing is going to the effort of cooking something that tastes delicious but sticks to the pan! X

      Like

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