Fritata with Pumpkin, Spinach & Ricatta



  • 600-800g pumpkin, cut into 2cm cubes (no need to bring out your rulers)
  • 2 cups spinach leaves/kale leaves
  • 1 medium onion, sliced
  • 8 eggs
  • ½ cup milk
  • 150g fresh ricotta/goat cheese/feta cheese
  • Salt & pepper
  • Olive oil


Preheat oven to 220 C.

Cut your pumpkin, drizzle with 2 tbsp. olive oil, sprinkle with salt and spread onto a non-stick baking sheet in one layer.


Bake for 15 minutes until softened. Remove from oven, then turn down the oven temperature to 200 C.

In a bowl, whisk the eggs well with the milk and salt & pepper. Set aside. In a cast iron skillet over medium heat, cook the onions in some olive oil until soft and slightly caramelized, about 5-10min.


Add your roast pumpkin, spinach leaves and egg mixture. Add blobs of the cheese on top and transfer the whole skillet to your preheated oven.pumpkin-frittata-collage3

Cook the frittata for 30-40min, until golden and puffed up.