Pumpkin and Spinach Frittata

By December 10, 2016June 29th, 2020Vegetarian/Vegan
Pumpkin and Spinach Frittata cooking-meals-for-one

Great for lunch, picnics or snack.

You can make them into muffins if preferred.

Serve hot or cold.


  • 100g pumpkin peeled and cubed
  • dash olive oil
  • 1 shallot (green onion) sliced
  • ½ teaspoon chopped garlic
  • dash of soy sauce
  • handful baby spinach
  • salt & pepper
  • 2 eggs
  • 2 tablespoons natural yoghurt
  • 2 x small handful of grated cheese


  • Preheat oven to 170ºC
  • Rinse pumpkin with water, drain the water off.
  • Place pumpkin in microwavable dish with lid and cook in microwave for 2-3 minutes, till just tender
  • Heat oil in frying pan, fry shallots and garlic till softened. Add baby spinach, cook 1 minute, then add pumpkin and season with salt and pepper and a dash of soy sauce
  • Place eggs In medium bowl with yoghurt and 1 small handful cheese, whisk to combine
  • Pour egg mixture into greased, small ovenproof dish, top with the vegetable mixture then top with another handful of cheese
  • Bake in oven for 20-25 minutes till cooked through and browned on top.
  • Serve by itself with meat or a side salad.

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