Pumpkin, zucchini and feta frittata
This Pumpkin, Zucchini, and Feta Frittata combines sweet pumpkin and tender zucchini with creamy feta for a versatile meal. It's easy to make and perfect for breakfast, lunch, or dinner.
Cook time 20 min
Prep time 20 min
Ingredients:
1 tbsp olive oil4 cups pumpkin
2 zucchini
6 eggs
1/2 cup heavy whipping cream
1 cup feta cheese
1/2 cup basil leaves
salt & pepper to taste
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.
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.
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.
Pumpkin, zucchini and feta frittata FAQ:
Bake the frittata in the oven for about 20-25 minutes or until it is set and the top is golden brown.
Use an oven-safe skillet, preferably 10 to 12 inches in diameter, to ensure the frittata cooks evenly and can be easily transferred to the oven.
Yes, you can use half-and-half or whole milk as a substitute for heavy whipping cream, though this may result in a slightly less rich texture.
Store leftover frittata in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
You can substitute feta cheese with crumbled goat cheese or ricotta cheese for a different flavor profile, but the taste and texture will vary.
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.
Nutrition per serving
4 ServingsCalories 410kcal
Protein 20g
Carbohydrates 15g
Fiber 1.61g
Sugar 7g
Fat 33g
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