PUMPKIN, SPINACH, AND FETA FRITTATA

Pumpkin, Spinach, and Feta Frittata image

In Australia, and some other overseas countries, pumpkin means squash. I like to use butternut squash because it's sweet. You can also substitute frozen egg whites for all those eggs and cut back on fat and calories. This would make a great brunch, but we like it for supper. It's even good cold.

Provided by Jalay

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 59m

Yield 4

Number Of Ingredients 7

Ingredients

4 cups cubed fresh pumpkin
1 (10 ounce) potato, peeled and coarsely chopped
4 ½ ounces fresh spinach, chopped
7 ounces crumbled feta cheese
¾ cup shredded Cheddar cheese
8 eggs, lightly beaten
1 small red onion, thinly sliced

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment paper.
Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes.
Combine the pumpkin and potato in a large bowl. Add the spinach, feta cheese, Cheddar cheese, and eggs; stir. Transfer mixture to prepared dish; top with sliced onion.
Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.

Nutrition Facts : Calories 458.4 calories, Carbohydrate 25.8 g, Cholesterol 438.4 mg, Fat 27.8 g, Fiber 3.1 g, Protein 28.6 g, SaturatedFat 15.1 g, Sodium 856.3 mg, Sugar 5.9 g