Pumpkin, zucchini and feta frittata
Discover this delicious Pumpkin, Zucchini, and Feta Frittata recipe featuring fresh vegetables, creamy feta cheese, and aromatic basil. Perfect for a nutritious breakfast or lunch that's both hearty and healthy!
- 13 Apr 2025
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 8 Ingredients
This Pumpkin, Zucchini, and Feta Frittata is a delightful and nutritious dish that's perfect for any meal of the day. Combining the sweet and savory flavors of pumpkin and zucchini with the creamy richness of feta cheese, this frittata is both delicious and easy to prepare. Whether you're looking for a hearty breakfast, a light lunch, or a satisfying dinner, this recipe will hit the spot.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Dice the pumpkin into small cubes.
- Slice the zucchinis into thin rounds.
Heat the olive oil in an oven-safe skillet over medium heat. Add the diced pumpkin and cook for about 5-7 minutes until it begins to soften. Add the sliced zucchini and continue to cook for another 5 minutes until both vegetables are tender.
- In a large bowl, whisk together the eggs and heavy whipping cream until well combined.
- Stir in the crumbled feta cheese and chopped basil leaves.
- Season with salt and pepper to taste.
Once the vegetables are tender, pour the egg mixture over the vegetables in the skillet, ensuring it spreads evenly.
Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the frittata is set and the top is golden brown.
Remove the frittata from the oven and let it cool slightly before slicing. Serve warm, garnished with extra basil leaves if desired.
Tips:
- For a more uniform texture, ensure the pumpkin and zucchini are cut into similarly sized pieces.
- Pre-cook the pumpkin slightly by roasting or steaming for a few minutes to ensure it becomes tender in the frittata.
- Use fresh basil leaves for the best flavor, but dried basil can be substituted if necessary.
- Feel free to add other vegetables, such as bell peppers or spinach, to customize the frittata to your taste.
- Whisk the eggs and cream thoroughly to incorporate air, which will make the frittata light and fluffy.
- Cook the frittata on a low to medium heat to avoid burning the bottom before the center is fully set.
Your Pumpkin, Zucchini, and Feta Frittata is now ready to be served. Enjoy the blend of flavors and textures that make this dish so special. It's perfect as a standalone dish or paired with a fresh salad or crusty bread. This frittata can also be enjoyed cold or reheated, making it a versatile addition to your meal planning.
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 410kcal | 20% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 1.61g | 4% |
| Sugar 7g | 7% |
| Fat | |
| Fat 33g | 40% |
| Saturated 18g | 58% |
| Cholesterol 390mg | - |
| Vitamins | |
| Vitamin A 850ug | 94% |
| Choline 280mg | 52% |
| Vitamin B1 0.26mg | 21% |
| Vitamin B2 1.08mg | 83% |
| Vitamin B3 1.77mg | 11% |
| Vitamin B6 0.54mg | 32% |
| Vitamin B9 120ug | 29% |
| Vitamin B12 1.78ug | 74% |
| Vitamin C 30mg | 32% |
| Vitamin E 2.55mg | 17% |
| Vitamin K 11ug | 10% |
| Minerals | |
| Calcium, Ca 380mg | 29% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 3.01mg | 27% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 440mg | 35% |
| Potassium, K 830mg | 25% |
| Selenium, Se 33ug | 61% |
| Sodium, Na 770mg | 51% |
| Zinc, Zn 3.37mg | 31% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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