Description
This Pumpkin, Mushroom, and Spinach Frittata is a delicious and nutritious meal perfect for breakfast or brunch. Combining the creamy texture of pumpkin puree with fresh spinach, sautéed mushrooms, and tangy feta cheese, this frittata is flavorful and healthy. It’s cooked partially on the stovetop then baked to achieve a golden, set finish, making it hearty and satisfying for any time of day.
Ingredients
Scale
Vegetables
- 2 cups fresh spinach, washed and chopped
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
Main Ingredients
- 6 large eggs
- 1 cup pumpkin puree
- 1/2 cup feta cheese
Others
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prep the vegetables: Wash and chop the fresh spinach, slice the mushrooms, chop the onion, and mince the garlic to get all your ingredients ready for cooking.
- Sauté the aromatics and mushrooms: Heat olive oil in a skillet over medium heat. Add the chopped onions and cook until they become translucent, then add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and fragrant.
- Cook the spinach: Add the chopped spinach to the skillet and cook until it wilts down. Season this vegetable mixture with salt and pepper to enhance the flavors.
- Prepare egg mixture: In a bowl, whisk together the eggs and pumpkin puree until well combined. Season with salt and pepper to taste.
- Combine and cook on stovetop: Pour the egg and pumpkin mixture evenly over the sautéed vegetables in the skillet. Let it cook on the stovetop over medium heat for about 5 minutes, allowing the edges to start setting.
- Add feta and bake: Sprinkle the feta cheese evenly on top of the frittata. Transfer the skillet to a preheated oven and bake for 15-20 minutes, or until the frittata is fully set and the top is golden brown.
Notes
- Use an oven-safe skillet to avoid transferring the frittata to another baking dish.
- You can substitute feta with goat cheese or parmesan for a different flavor profile.
- Make sure to not overcook on the stovetop as the oven will finish cooking the frittata.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For a vegan version, replace eggs with a chickpea flour batter and use a vegan cheese alternative.
