Savory Pumpkin and Spinach Frittata

A sturdy, Mediterranean-inspired frittata that pairs sweet roasted pumpkin with wilted spinach, feta, and dill. It bakes up tender in the middle with a lightly golden top and works well warm or at room temperature for brunch.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 5 ml Olive oil
• 300 g Pumpkin peeled, seeded, and cut into 1 cm cubes
• 75 g Yellow onion finely diced
• 1 g Fine salt
• 2 clove Garlic minced
• 10 ml Olive oil
• 90 g Fresh spinach washed and roughly chopped
• 8 count Large eggs at room temperature
• 60 ml Whole milk
• 3 g Fine salt
• 1 g Black pepper freshly ground
• 8 g Fresh dill chopped
• 2 g Lemon zest finely grated
• 0.5 g Red pepper flakes
• 50 g Feta cheese crumbled
• 5 ml Olive oil
• 20 g Feta cheese crumbled

Instructions

1. Heat the oven to 190°C. If using a skillet, set it over medium heat. If using a baking dish, you will still cook the pumpkin mixture first in a pan before baking. Oven fully preheated and pan ready.
2. Add the pumpkin, onion, and a pinch of the salt to the pan. Cook, stirring occasionally, until the onion softens and the pumpkin is just tender at the edges, 8 to 10 minutes. Add the garlic for the last 30 seconds. Pumpkin is beginning to soften but still holds its shape; onion is translucent.
3. Add the spinach and cook just until wilted, 1 minute. Remove the pan from the heat and let the mixture cool slightly for 2 minutes so the eggs do not curdle on contact. Spinach has collapsed and excess moisture has mostly steamed off.
4. In the mixing bowl, whisk the eggs with the milk, remaining salt, black pepper, dill, lemon zest, and red pepper flakes if using. Whisk until evenly combined and slightly frothy. Egg mixture looks homogenous with no streaks of yolk or white.
5. Stir the pumpkin-spinach mixture gently into the egg mixture, then fold in most of the feta, reserving a little for the top. Vegetables are evenly distributed and feta is dispersed through the custard.
6. Add the remaining olive oil to the skillet if needed, or grease the baking dish lightly. Pour in the frittata mixture and scatter the reserved feta over the top. Mixture is settled in an even layer and the top is dotted with feta.
7. Bake for 14 to 16 minutes, until the edges are set and the center is just barely wobbly when nudged. For a more golden top, bake 1 to 2 minutes longer, watching closely. Center has only a slight jiggle and a knife inserted near the center comes out mostly clean.
8. Let the frittata rest for 5 minutes before slicing. Serve warm or at room temperature. Slices hold together cleanly when cut.