Roast Pumpkin & Fetta Frittata Recipe
A hearty and flavorful Roast Pumpkin & Fetta Frittata featuring tender roasted pumpkin cubes combined with creamy feta cheese, fresh herbs, and a rich egg custard, baked to golden perfection. This easy-to-make dish is perfect for breakfast, brunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Roasting and Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Pumpkin
- 500 g pumpkin, peeled and cut into 2cm cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
Egg Mixture
- 6 eggs
- 1/2 cup cream
- Salt and pepper, to taste
Additional Ingredients
- 100 g fetta cheese, crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1/4 cup grated parmesan cheese
- Butter, for greasing
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for roasting the pumpkin.
- Prepare Pumpkin: Place the pumpkin cubes on a baking tray. Drizzle with olive oil and season with salt and pepper, then toss to coat the cubes evenly for even roasting.
- Roast Pumpkin: Roast the pumpkin in the preheated oven for 20-25 minutes, or until the pieces are tender and lightly golden. Remove from the oven and set aside to cool slightly.
- Adjust Oven Temperature: Reduce the oven temperature to 180°C (350°F) to bake the frittata gently.
- Mix Eggs and Cream: In a mixing bowl, whisk together the eggs and cream until fully combined. Season with a pinch of salt and pepper to taste.
- Prepare Baking Dish: Grease a 24cm (9-inch) round cake tin or an ovenproof skillet with butter to prevent sticking.
- Assemble Ingredients: Evenly spread the roasted pumpkin cubes, chopped onion, and minced garlic in the bottom of the prepared baking dish.
- Add Egg Mixture and Toppings: Pour the egg and cream mixture over the pumpkin and vegetables. Sprinkle the crumbled fetta cheese, fresh parsley, thyme leaves, and grated parmesan evenly over the top.
- Bake Frittata: Place the dish in the oven and bake for 30-35 minutes, or until the frittata is completely set in the center and golden brown on top.
- Cool and Serve: Remove the frittata from the oven and allow it to cool slightly in the dish for 5 minutes. Slice and serve warm to enjoy the full flavors.
Notes
- You can substitute cream with full-fat milk for a lighter version, but cream adds richness to the texture.
- Use fresh herbs for the best flavor, but dried thyme can be used in a pinch (use about 1 teaspoon dried).
- This frittata can be served hot or at room temperature, making it great for meal prep or picnics.
- Add spinach or kale for extra greens and nutrients.
- Be careful not to overcook the pumpkin when roasting to maintain its moisture and sweetness.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of the frittata)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 280 mg
Keywords: roast pumpkin frittata, fetta cheese, baked egg dish, vegetarian brunch, easy frittata recipe, pumpkin recipes
Find it online: https://lucabites.com/roast-pumpkin-and-fetta-frittata-recipe/
