Photo: Chiara Conti
Pumpkin, Spinach, and Feta Frittata
7 ingredients
20 min + 34 min
4 serving
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
516
Calories
27g
Protein
24g
Fat
50g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups cubed fresh pumpkin
- 1 (10 ounce) potato, peeled and coarsely chopped
- 4 1/2 ounces fresh spinach, chopped
- 7 ounces crumbled feta cheese
- 3/4 cup shredded Cheddar cheese
- 8 eggs, lightly beaten
- 1 small red onion, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes