Roast Pumpkin & Fetta Frittata Recipe

If you’re looking for a comforting yet bright and satisfying dish, this Roast Pumpkin & Fetta Frittata has got you covered in the most delightful way. It’s that perfect blend of sweet, caramelized pumpkin and the salty tang of fetta cheese, tied together with fluffy, creamy eggs and a fresh hit of herbs. Whether it’s for a vibrant brunch, a light dinner, or a fabulous lunch, this frittata brings warmth, color, and plenty of flavor to your table every time you make it.

Ingredients You’ll Need

Simple, fresh ingredients create the magic here, bringing a harmonious balance of sweetness, creaminess, and that irresistible savory punch. Each component plays a key role in building layers of flavor and texture that make this Roast Pumpkin & Fetta Frittata a real crowd-pleaser.

• Pumpkin (500 g, peeled and cut into 2cm cubes): Roasting brings out its natural sweetness and tender texture, perfect for the base of the frittata.
• Olive oil (1 tablespoon): Adds richness and helps roast the pumpkin to a beautiful golden finish.
• Salt and pepper, to taste: Essential for seasoning to enhance all the flavors.
• Eggs (6): The star of the frittata, providing structure and a luscious, fluffy texture.
• Cream (1/2 cup): Gives the eggs a silky smoothness that makes each bite melt in your mouth.
• Fetta cheese (100 g, crumbled): Brings a salty, tangy counterpoint that perfectly complements the pumpkin’s sweetness.
• Onion (1 small, finely chopped): Adds a mild sweetness and subtle depth to the flavor profile.
• Garlic (2 cloves, minced): Provides a warm, aromatic layer that’s simply irresistible.
• Fresh parsley (2 tablespoons, chopped): Lends a fresh, herbaceous brightness to balance the richness.
• Fresh thyme leaves (1 tablespoon): Earthy and fragrant, enhancing the savory components of the dish.
• Grated parmesan cheese (1/4 cup): Adds a nutty, cheesy crust that takes this frittata to another level.
• Butter, for greasing: Prevents sticking and adds a subtle buttery flavor to the baking dish.

How to Make Roast Pumpkin & Fetta Frittata

Step 1: Roast the Pumpkin

Start by heating your oven to 200°C (390°F). Toss the pumpkin cubes with olive oil, salt, and pepper on a baking tray, making sure every piece is coated nicely. Roast these until they turn tender and develop a lovely golden hue, about 20 to 25 minutes; this step intensifies their natural sweetness and forms the foundation of the dish.

Step 2: Prepare the Egg Mixture

Once the pumpkin is out, lower your oven temperature to 180°C (350°F). In a bowl, whisk together eggs and cream until smooth and combined, seasoning with a little salt and pepper. This creamy mixture will give the frittata its characteristic fluffiness and richness.

Step 3: Layer the Ingredients

Grease a 24cm (9-inch) round cake tin or an ovenproof skillet with butter to prevent sticking and add flavor. Spread the roasted pumpkin evenly across the bottom, then layer on the finely chopped onion and minced garlic, ensuring an even distribution to get bursts of flavor throughout.

Step 4: Add Cheese and Herbs

Pour your egg and cream mixture over the layered veggies, letting it settle in evenly. Next, sprinkle on the crumbled fetta, fresh parsley, thyme leaves, and the grated parmesan cheese. These ingredients combine to give the Roast Pumpkin & Fetta Frittata its signature tang, freshness, and cheesy goodness.

Step 5: Bake Until Set and Golden

Place your frittata in the oven and bake for 30 to 35 minutes. The top should be golden brown and the frittata set but still tender inside, making it perfect for slicing and serving. Let it cool for about 5 minutes in the tin to help it firm up just the right amount.

How to Serve Roast Pumpkin & Fetta Frittata

Garnishes

A simple sprinkle of extra fresh parsley or thyme leaves on top adds a burst of vibrant green, making your frittata even more inviting. A light drizzle of good-quality olive oil or a few cracked black pepper twists also elevate the presentation and flavor nicely.

Side Dishes

This frittata pairs beautifully with fresh, crisp salads like a rocket and cherry tomato mix or a zesty citrus salad to balance its rich texture. For a heartier meal, roasted potatoes or grilled asparagus make wonderful accompaniments that complement the flavors without overpowering them.

Creative Ways to Present

Serve slices of the Roast Pumpkin & Fetta Frittata on a rustic wooden board alongside crusty bread or artisan rolls for an inviting brunch spread. Alternatively, cut it into smaller squares, and it makes a perfect finger-food option for gatherings or picnics—it’s as versatile as it is delicious.

Make Ahead and Storage

Storing Leftovers

Once the frittata has cooled completely, store any leftovers covered in the refrigerator. It keeps beautifully for up to 3 days, making it a fantastic make-ahead option for busy days or quick lunches.

Freezing

While fresh is best, you can freeze slices of the frittata in an airtight container or freezer bag for up to a month. Just thaw overnight in the fridge before reheating, and you’ll have a convenient, ready-to-nibble meal waiting for you.

Reheating

To enjoy your Roast Pumpkin & Fetta Frittata warm again, gently reheat it in a low oven at 160°C (320°F) for about 10–15 minutes or use the microwave for a quicker option—though using the oven helps maintain the texture and flavor better.

FAQs

Can I use a different type of cheese instead of fetta?

Absolutely! While fetta’s salty tang is wonderful here, goat cheese or ricotta also work well, each bringing a slightly different but equally delicious flavor profile.

Is it possible to make this frittata vegetarian?

This recipe is already vegetarian since it doesn’t call for meat, so it’s perfect for a meat-free meal that’s filling and flavorful.

Can I make this frittata dairy-free?

Yes, you can substitute the cream with a plant-based alternative like coconut cream or cashew cream, and use a dairy-free cheese or omit the cheeses for a lighter version while still enjoying great flavor.

What is the best pan to use for baking the frittata?

A 24cm (9-inch) ovenproof skillet or round cake tin works best, providing even baking and easy slicing. Non-stick pans with oven-safe handles also make cleanup a breeze.

Can I add other vegetables to the Roast Pumpkin & Fetta Frittata?

Definitely! Spinach, roasted capsicum, or mushrooms are great additions that complement the pumpkin and fetta while adding extra color and nutrients.

Final Thoughts

This Roast Pumpkin & Fetta Frittata is one of those dishes that becomes a staple once you’ve tried it. It’s comforting, beautiful, and packed with flavors that make every bite feel special. I encourage you to give it a whirl soon and see how effortlessly it wins over everyone lucky enough to share your table.

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