• Serves 4
  • 45 minutes
  • Difficulty Easy
  • 11 Ingredients


This is a family favourite of ours, you can add some sliced chirizo for extra kick!

Ingredients (serves 4)

  • 2 Potatoes
  • 6 Eggs
  • 2 cups diced pumpkin
  • 1 red onion
  • 1 Leek
  • 200g Feta
  • 1 cup Cream
  • 1 Cup Greek yogurt
  • 1tsp Paprika
  • 1 tsp Mixed herbs
  • 1tsp oil


  1. Dice and roast pumpkin and boil potatoes. Fry red onions in wedges with sliced leek
  2. Slice boiled potatoes and lay them on the base of a cast iron fry pan preferably (This will be transferred to the oven)
  3. In a bowl beat eggs, cream and yogurt, fold into onion and leek, add pumpkin, feta paprika and mixed herbs
  4. Pour over potato base, Cook over a low heat on the stove top, transferring to a moderate oven when halfway cooked


Easy to prepare, yummy to eat!

  • This sounds great I think the paprika would make it taste good


  • Another great frittata recipe.this sounds delicious. Might add sweet paprika instead as not to make it too spicy for the kids


  • This looks amazing! I would love this but I don’t think my toddler would try it. Will save for when he is feeling adventurous.


  • I like that you have used potatoes in your frittata I have never thought to do this thanks!


  • This is a perfect restaurant at home meal thank you for sharing I am definitely going to try.


  • This looks gorgeous. I’ve got some nice nice butternut pumpkin from my garden to use. Slurp!!!


  • I wish my frittata will look as good as your’s! Great recipe!


  • This looks amazing and is sure to be delicious!


  • Added the end of another leek we had languishing in the veggie crisper – very delicious!


  • yum – loving these flavours!


  • I really like your suggestion of adding done chorizo.


  • How incredible, I love it. Sweet potato would also be nice instead of pumpkin.


  • this is a great recipe. it has so many great ingredients in it! thank you so much for posting this


  • Thanks for sharing this delicious looking recipe. Will be making and tasting it this weekend for brunch.


  • I can see this being prepared the night before and being served often for Sunday brunch. So nutritious and tasty, yet pretty simple to prepare; a great way to use leftover boiled potatoes and pumpkin. Chorizo is a great tasty suggestion to throw in – will be trying that.


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