This easy roast pumpkin and feta frittata has just five ingredients and costs under $5 when pumpkin is in season. A tasty and inexpensive vegetarian meal.
Make the most of pumpkin season with a frugal roast pumpkin feta frittata.
Pumpkin is in season in Australia: April, May, June, July, August, September.
Pumpkin has to be one of my favourite vegetables, possibly because it’s so sweet, especially when roasted.
Because of its sweetness, feta makes an excellent companion to roast pumpkin, giving this pumpkin and feta frittata a delicious sweet and salty combo.
This frittata is incredibly simple to make, especially if you have pre-roasted the pumpkin. Just 5 ingredients and five minutes of prep work and for less than AU$5.
We have a roast once a fortnight on Saturday and I roast extra pumpkin, then make this frittata on Monday night. This reduces oven running time (and cost) and makes Monday night’s dinner quick and easy to prepare.
If I make stock on Saturday night in the slow cooker with the leftover roast bone and a stew on Sunday morning and something with the leftover meat on Tuesday, a little effort on Saturday night goes a long way.
Serve this frittata with a side salad and maybe some crusty bread, and you have a quick and easy, healthy and frugal vegetarian meal. And we usually have bonus leftovers for lunches!
Our greengrocer has been selling pumpkins lately for 89c each. Other times I can get a pumpkin for 89c per kilo. We’re lucky that our greengrocer has acreage and grows some of the food that they sell. So not only cheap pumpkins but locally grown!
Here’s the recipe.
- 2 cups of pumpkin, chopped
- 120g feta cheese, chopped
- 6 eggs, beaten
- 1 cup baby spinach, loosely packed
- 1/4 cup milk or cream
- Preheat oven to 200°C.
- Toss pumpkin with olive oil, salt and pepper and spread out onto a baking tray. Roast for 20 - 30 minutes or until cooked through. Remove from oven and let cool.
- Turn the oven down to 180°C.
- Grease oven-proof dish with a little oil or butter. Spread roasted pumpkin and feta in the dish. Roughly tear spinach leaves and toss with the pumpkin and feta.
- In a separate bowl, beat eggs with the of milk. Pour egg mixture over pumpkin mixture.
- Bake frittata at 180°C for 20-30 minutes or until just set.
If you like garlic flavour, toss 1-2 crushed cloves with the pumpkin prior to roasting.
Amount Per Serving: Calories: 246Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 315mgSodium: 399mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 16g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Looking for more ideas on how to use up leftover pumpkin? Check out these savoury pumpkin recipes.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.