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

Pumpkin, zucchini and feta frittata

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:

1 tbsp olive oil
14g
4 cups pumpkin
480g
2 zucchini
400g
6 eggs
300g
1/2 cup heavy whipping cream
120g
1 cup feta cheese
230g
1/2 cup basil leaves
3.50g
salt & pepper to taste

Instructions:

1. Preheat Oven:
Preheat your oven to 375°F (190°C).
2. Prepare Vegetables:
- Dice the pumpkin into small cubes.
- Slice the zucchinis into thin rounds.
3. Cook Vegetables:
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.
4. Prepare Egg Mixture:
- 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.
5. Combine and Cook:
Once the vegetables are tender, pour the egg mixture over the vegetables in the skillet, ensuring it spreads evenly.
6. Bake:
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.
7. Serve:
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 Size390 grams
Energy
Calories 410kcal20%
Protein
Protein 20g14%
Carbohydrates
Carbohydrates 15g4%
Fiber 1.61g4%
Sugar 7g7%
Fat
Fat 33g40%
Saturated 18g58%
Cholesterol 390mg-
Vitamins
Vitamin A 850ug94%
Choline 280mg52%
Vitamin B1 0.26mg21%
Vitamin B2 1.08mg83%
Vitamin B3 1.77mg11%
Vitamin B6 0.54mg32%
Vitamin B9 120ug29%
Vitamin B12 1.78ug74%
Vitamin C 30mg32%
Vitamin E 2.55mg17%
Vitamin K 11ug10%
Minerals
Calcium, Ca 380mg29%
Copper, Cu 0.23mg26%
Iron, Fe 3.01mg27%
Magnesium, Mg 55mg13%
Phosphorus, P 440mg35%
Potassium, K 830mg25%
Selenium, Se 33ug61%
Sodium, Na 770mg51%
Zinc, Zn 3.37mg31%
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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