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    You are in: Home / Recipes / Pumpkin, Spinach and Feta Frittata Recipe
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    Pumpkin, Spinach and Feta Frittata

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    MellowMel's Note:

    This is the easiest and fastest dinner, healthy and can be made ahead. The hardest thing is cutting up the pumpkin, the rest is embarassingly easy. It looks nice and colourful too.

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    Serves: 4



    Units: US | Metric


    1. 1
      Preheat oven to very hot. Grease deep 23cm-square cake pan, line base and two opposite sides with baking paper.
    2. 2
      Place pumpkin in large microwave-safe bowl, cover; cook on HIGH,stirring halfway through cooking time, about 5 minutes, or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH 4 minutes or until just tender.
    3. 3
      Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
    4. 4
      Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.

    Ratings & Reviews:

    • on May 07, 2006


      A very easy to make dish. I liked the blend of vegetables and cheese. I served this with some crispy grilled bacon and wholemeal toast. The only thing I would do different, is to next time, add some freshly ground black pepper to the mixture. A healthy 'keeper' for me.:)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin, Spinach and Feta Frittata

    Serving Size: 1 (428 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 480.1
    Calories from Fat 251
    Total Fat 27.9 g
    Saturated Fat 15.1 g
    Cholesterol 489.7 mg
    Sodium 861.5 mg
    Total Carbohydrate 29.6 g
    Dietary Fiber 3.5 g
    Sugars 6.1 g
    Protein 29.0 g

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