Roasted Pumpkin Spinach and Feta Frittatas

By October 24, 2019April 1st, 2020Vegetarian/Vegan
Two large muffin shaped frittatas filled with chunks of roasted pumpkin, sun-dried tomatoes and baby spinach, filled with beaten egg and topped with pumpkin seeds and feta cheese before being baked in the oven until golden brown. Served on a black bread and butter plate by

There are so many textures and flavours in these Delicious beauties.



Prep time

8 Minutes

Cooking time

25 Minutes


  • 4 large eggs
  • ⅓ cup pumpkin, cut into small chunks
  • ¼ cup sun-dried tomatoes, cut into small chunks
  • ¼ cup roughly chopped baby spinach
  • 2 tablespoons pumpkin seeds
  • 25g feta cheese, broken into chunks


  • Preheat oven 180ºc
  • Spread the pumpkin over a baking tray and spray with olive oil. Roast in preheated oven for 6-8 minutes, or until fork tender
  • Beat the eggs in a bowl until smooth
  • Line two of the 6 large muffin tins or 2 ramekins with large patty paper or baking paper
  • Place half the cooked pumpkin, sun-dried tomatoes, baby spinach, pumpkin seeds and feta into each muffin tin
  • Cover with egg and repeat with remaining ingredients, except the pumpkin seeds
  • Fill each muffin with any remaining egg and sprinkle the top with remaining pumpkin seeds
  • Bake in moderate oven until golden in colour, approximately 15 minutes

     Serve as is or with salad of choice. Enjoy!

Share This Recipe !

Leave a Reply