Pumpkin & Spinach Frittata

READY IN: 1hr 15mins
Recipe by Latchy

This is a great tasty frittata.

Top Review by Eirinn Ceit

Brilliant! I used 2 leeks and left out the tamari. I also added 200g of cubed bacon. It did my husband and I for 3 meals, and I still want more. Thank you so much!

Ingredients Nutrition


  1. Preheat the oven to 170d Celsius.
  2. Grease a 20 x 30cm baking pan.
  3. Place the pumpkin with 1 tablespoon of oil and the tamari in a bowl and mix well.
  4. Place the pumpkin on a large baking tray and roast for 25 minutes until just golden.
  5. Heat the remaining olive oil in a large pan and add the leek and cook for 2-3 minutes until softened.
  6. Add the garlic and cook for a further minute, then add the spinach leaves and cook until they are just wilted then remove from the heat.
  7. Roughly chop the mixture and set aside.
  8. Place the eggs, cream and parmesan in a large bowl and season well with salt and pepper and stir through the reserved pumpkin and spinach.
  9. Pour into the prepared pan and bake for about 35 minutes or until set and golden.

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