Spiced roast pumpkin frittata with feta cheese
Indulge in a warm, hearty spiced roast pumpkin frittata with creamy feta cheese. This easy-to-make recipe combines flavorful roasted pumpkin, a hint of cinnamon, chili powder, turmeric, and paprika, all blended with eggs and topped with delicious feta cheese. Perfect for a cozy breakfast or a delightful dinner option.
- 26 Apr 2024
- Cook time 45 min
- Prep time 10 min
- 1 Servings
- 10 Ingredients
Spiced roast pumpkin frittata with feta cheese is a delicious and nutritious dish perfect for any meal of the day. The combination of roasted pumpkin, aromatic spices, and creamy feta cheese creates a flavorful and satisfying frittata that is both easy to make and impressive to serve. Whether you're looking for a hearty breakfast, a light lunch, or a delightful dinner, this frittata has got you covered.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the cubed pumpkin with ground cinnamon, chili powder, and olive oil. Toss until the pumpkin is evenly coated with the spices and oil.
3. Roast Pumpkin:
- Spread the seasoned pumpkin cubes in a single layer on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, or until the pumpkin is tender and slightly caramelized. Remove from oven and set aside.
- While the pumpkin is roasting, heat a medium skillet over medium heat and add a short spray of cooking oil.
- Add the finely chopped onion to the skillet and sauté for about 5 minutes, or until the onion becomes soft and translucent.
- Once the onion is softened, add the ground turmeric and paprika. Stir and cook for another 1-2 minutes until the spices are fragrant.
- Add the roasted pumpkin cubes to the skillet with the onions and spices. Mix well to combine.
- In a medium bowl, whisk the eggs until well beaten.
- Add the crumbled feta cheese to the eggs and mix well.
- Pour the egg and feta mixture over the pumpkin and onions in the skillet. Gently stir to distribute the ingredients evenly in the skillet.
- Lower the heat to medium-low and cook the frittata on the stovetop for about 5-7 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven and cook for an additional 10-15 minutes, or until the frittata is fully set and the top is golden.
- Remove the frittata from the oven and let it cool slightly before slicing.
- Serve warm, either on its own or with a side salad.
Tips:
- Cut the pumpkin into small, evenly sized pieces to ensure they roast evenly.
- You can customize the spices based on your preference; for a milder flavor, reduce the chili powder.
- If you enjoy a more caramelized flavor, roast the pumpkin for a bit longer until it's nicely browned.
- Make sure to preheat the oven before roasting the pumpkin to ensure even cooking.
- Whisk the eggs thoroughly to incorporate air, resulting in a light and fluffy frittata.
- Feel free to add other vegetables, such as bell peppers or spinach, for added nutrition and flavor.
- Use a non-stick skillet to make it easier to transfer the cooked frittata from the pan to the plate.
With its enticing blend of roasted pumpkin and spices, this spiced roast pumpkin frittata with feta cheese is a delightful dish that is sure to please your taste buds. Whether enjoyed hot out of the oven or served cold the next day, this frittata is versatile, delicious, and a fantastic addition to your culinary repertoire. Enjoy it on its own or paired with a side salad for a balanced and satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 480 grams |
| Energy | |
| Calories 530kcal | 21% |
| Protein | |
| Protein 30g | 21% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 5g | 13% |
| Sugar 10g | 10% |
| Fat | |
| Fat 40g | 48% |
| Saturated 18g | 61% |
| Cholesterol 550mg | - |
| Vitamins | |
| Vitamin A 1160ug | 129% |
| Choline 410mg | 75% |
| Vitamin B1 0.38mg | 31% |
| Vitamin B2 1.58mg | 122% |
| Vitamin B3 2.69mg | 17% |
| Vitamin B6 0.80mg | 47% |
| Vitamin B9 160ug | 39% |
| Vitamin B12 2.84ug | 118% |
| Vitamin C 22mg | 24% |
| Vitamin E 4.95mg | 33% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 630mg | 48% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 6mg | 58% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 670mg | 53% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 50ug | 93% |
| Sodium, Na 1370mg | 91% |
| Zinc, Zn 5mg | 48% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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