Do not bake eggs too long
A completely rigid, strongly browned center becomes dry when aftercooking. Take out the frittata as soon as it is firm.
Mediterranean Inspired Recipe
Pumpkin Frittata with Feta
The pumpkin-Frittata is first placed on the stove and then cooked in the oven. Pre-fried pumpkin cubes ensure roast aroma without drying the egg mass.
Total time
45 min
Calories
355 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Juicy frittata with pre-cooked pumpkin
Roher pumpkin takes longer than an egg mass. Therefore, fry the small cubes until they are almost soft, and pour the whirled eggs over them. The frittata comes into the oven as soon as the edge attracts. Take them out when the middle is just tight; in the hot pan it still cooks a bit.
Quick Dinners
Breakfast
Vegetarian Dinners
Dinner
Recipe
Pumpkin Frittata with Feta
Roasted pumpkin, eggs, feta and spinach become a juicy frittata that works for breakfast, lunch or an easy dinner.
Ingredients
4 servings
Method
-
1
Prepare oven and egg mass
Preheat the oven to 190 °C top/bottom heat. Shake the eggs with milk, salt, pepper and half of the thyme thoroughly.
-
2
pumpkin roast
Heat olive oil in a oven-resistant pan of about 26 cm. Roast pumpkin and Onion for 10 to 12 minutes until the pumpkin is almost soft and partly browned.
-
3
Add spinach
Put the baby spinach in the pan and let it collapse for 1 minute. Push pumpkin cubes with a spatula between the spinach and reduce heat.
-
4
Pouring eggs
Pour in the egg mass, spread feta on it and cook for 2 minutes on the herd until the edge visibly attracts.
-
5
Cook ready in the oven
Place the pan on the middle rail and bake for 10 to 12 minutes. The middle should be straight and hardly shake when moving.
-
6
Let it rest for a while
Leave frittata in the pan for 5 minutes, sprinkle with remaining thyme and cut into pieces.
Kitchen know-how
Tips for Pumpkin Frittata with Feta
Control the pan handle
Not every coated pan is oven-proof. Pay particular attention to plastic or wood handles and use a greased casserole if necessary.
Variations
How to adapt this recipe
Replace feta with 100 g of goat's fresh cheese in small clumps and add a teaspoon of honey before serving.
Use 250 g pumpkin and add 250 g pre-cooked potato cubes. Fry both ingredients together in the pan golden brown.
Nutrition per serving
355kcal
16.0 gCarbohydrates
21.0 gProtein
23.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pumpkin Frittata with Feta
Yes. Put the pre-cooked vegetables in a greased form, pour the egg mass over them and bake them for about 15 to 18 minutes.
The edge is firm and light, the middle is only shaking slightly. A knife should come out moist, but without a liquid egg.
Yes. It is cooled for lunchbox or buffet. Keep it refrigerated and do not leave it at room temperature for long before eating.
Well covered, it stays in the refrigerator for up to two days. Heat up individual pieces at low heat so that the eggs do not become tough.
Keep cooking