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  • Serves 6
  • 80 minutes
  • Difficulty Easy
  • 12 Ingredients

45 Comment

Roast Pumpkin Frittata is a great way to introduce veggies galore – and with cheese on top, it’s a kiddo favourite!

Huge thanks to MoM Member Sarah for sharing this fantastic Roast Pumpkin Fritatta.  We can see it’s bursting with veges and we can see why it’s a kiddo favourite – all that yummy cheese on top.

Next time you’re looking for a quick, nutritious dinner, look no further than this Roast Pumpkin Fritatta.  You can pretty much throw in anything you have in the fridge in terms of meat or veggies.  But we especially love the roast pumpkin and halved cherry tomatoes in this recipe.

Serve your Roast Pumpkin Frittata with a lovely big side salad and to add a few more carbs, a loaf of garlic bread (or two)!


Ingredients (serves 6)

  • 1/2 Jap pumpkin
  • 8 Eggs
  • 3 Rashers bacon
  • 1 cup Halved cherry tomatoes
  • 1 Brown/red onion
  • 1/2 cup Milk
  • 1/2 cup Feta cheese crumbled
  • 1/3 cup Sour cream
  • 1 cup Tasty cheese
  • 1 tsp Olive oil
  • 1 tsp Crushed garlic
  • 1 pinch Salt & pepper to taste

Method

  1. Preheat oven to 250°C. Skin, de-seed & dice pumpkin
  2. Spread diced pumpkin in the bottom of your baking tray & mix in olive oil. Bake for 40 minutes, tossing at 15 minutes & leave to cool.
  3. Halve tomatoes, dice bacon & onion.
  4. In a big bowl, mix eggs, milk, feta, 1 cup of tasty cheese & garlic.
  5. Once pumpkin has cooled mix all ingredients, spread evenly within baking tray & sprinkle remaining half cup of tasty cheese on top.
  6. Stud the top of frittata with halved cherry tomatoes, sprinkle S&P to taste & bake at 200°C for 40-45mins or until golden on top & set in middle.
  7. Serve with a fresh leafy salad, & garlic bread.

Notes

Pumpkin cooking times may vary depending on your oven, the size you cut the chunks of pumpkin to and also the amount of water in your pumpkin.

Like the idea of Fritatta? Here's a few more Fritatta Recipes you might like to try:
  • Thank you for this recipe. My daughter loves eggs and I’m trying to expand on how I make egg based meals to not only add some variety but try to introduce different veg and even textures to her with them. I think she would also like to help me assemble the frittata which might help entice her to eat it even more.

    Reply

  • I love fritatta but i don’t tend to make it anymore as my daughter has an allergy to eat. I love pumpkin and the sound of this being included in a fritatta. The recipe doesn’t have too many ingredients and most of them you would tend to already have at home.

    Reply

  • I need to make more of these . They look easy, tasty & filling.

    Reply

  • I don’t know why it’s taken me so long to get on the frittata/omelette for dinner train, but I love it! This sounds very simple with a huge pay off.

    Reply

  • Great use of pumpkin and eggs.

    Reply

  • Sounds nice ! I would make it vegetarian 🙂

    Reply

  • Oh gosh this sounds amazing. Im sure I would love this

    Reply

  • Yum! This is going to be today’s lunch! Thanks for sharing 🙂

    Reply

  • looks delicious, thanks for sharing 🙂

    Reply

  • How delicious is roast pumpkin, a sweet and savoury combination to die for

    Reply

  • This looks so good a good dish to make

    Reply

  • Looks like A good dish

    Reply

  • This looks amazing! Thanks for sharing.

    Reply

  • This sounds delicious will have to try this

    Reply

  • Wow it looks delicious it’s a great dish

    Reply

  • Not exactly “veggies galore” but looks pretty good anyway. Perfect side dish yo a main meal or a nice easy lunch option

    Reply

  • This looks and sounds delicious. Love the use of pumpkin here

    Reply

  • A delicious and easy recipe,love it!

    Reply

  • Ooh this sounds good. I love pumpkin.

    Reply

  • Yum, sounds delicious

    Reply

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