This delicious pumpkin frittata is baked with roasted pumpkin and cheese (feta & cheddar) in a cast-iron skillet. Easy, fluffy, and perfect for any meal of the day.
This pumpkin frittata with feta is baked in the oven with tender roasted pumpkin and green onions, all in one cast-iron skillet. Fluffy, savory, and full of autumn flavor, it's a simple dish that works for breakfast, brunch, lunch, or a light dinner. Even kids love it!
Serve it with tomato and cucumber slices in the morning, a fresh green salad at lunch, or a piece of pan-fried chicken or smoked salmon for dinner. If pumpkin isn't in season, make this Pea and Parmesan Frittata or this Zucchini Slice - they are equally delicious and fuss-free.
Ingredients: 9 | Prep Time: 15 minutes | Cook Time: 35 minutes | Servings: 4 people | Difficulty: Easy
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What is a frittata?
A frittata is an egg-based dish, similar to an omelet, but the extra ingredients - vegetables, cheese, or meat - are mixed directly into the beaten eggs before cooking. It's cooked gently on the stove until the bottom sets, then finished under the grill or baked in the oven until puffed and golden.
What Pan to Use
The best choice is a well-seasoned cast-iron skillet - it's oven-safe, conducts heat evenly, and gives the frittata the perfect texture. My skillet is about 12 inches/ 30 cm, which makes a medium-thick frittata. A smaller pan gives a thicker result; a larger one, thinner - just adjust the cooking time slightly. Use it to make this amazing Cast-Iron Skillet Chicken Breast.
Alternative Pan
No skillet? Use an 8x12-inch/ 20x30 cm baking dish instead. Butter it well, add the pumpkin and egg mixture, and bake until puffed and just set in the centre (about 20-25 minutes).
Ingredients needed
Pumpkin: I use Hokkaido pumpkin most of the time; it is the most flavorful sort I know. If you choose something else, make sure it has a lot of flavor as well. Check out the absolutely best Roasted Pumpkin Wedges.
Eggs: Eight large eggs are needed for a 30 cm/12-inch skillet. If you use a smaller pan (25 cm/10 inch), you can make the frittata with six eggs.
Cheese: feta (from a block and not already crumbled feta) and grated Cheddar.
Other ingredients: green/spring onions, garlic, dried herbs, and spices.
How to make pumpkin frittata?
Prepare the pumpkin. Hokkaido doesn't require peeling, but any other pumpkin you might use needs to be peeled. Cube it into small cubes.
Step #1: Place the pumpkin in the skillet, drizzle with olive oil, sprinkle with paprika, thyme, and salt, add the garlic, and mix well to coat - hands work best!
Step #2: Bake in the preheated oven for about 20 minutes or until soft. Remove from the oven. Scatter the green onions on top.
Step #3: Beat the eggs and add salt, pepper, milk, and cheese. Carefully pour the mixture over the baked pumpkin and use a wooden spoon to distribute the vegetables evenly in the pan.
Step #4: Bake for a further 15 minutes or until almost done.
How long to bake the frittata?
Bake until puffed and just set, with the centre slightly jiggly. A knife inserted in the middle should come out clean. The frittata will keep cooking in the hot skillet, so remove it before it overbakes. Check early - oven temps and pans vary. Don't overcook!
Tips
Never forget that a cast-iron skillet gets very hot. Always use kitchen mitts when you handle the pan.
If your skillet is smaller (10 inches/ 25 cm), you can make the frittata with 6 eggs, 3 cups of cubed pumpkin, and slightly less cheese and spring onions.
Distribution: When you pour the eggs over the vegetables, you will notice that the veggies will be disturbed. Take the time to distribute them evenly into the pan again.
What to serve with it?
As mentioned above, when serving roasted pumpkin frittata with feta for breakfast, some sliced tomatoes and cucumbers (or other raw veggies you like) should be enough.
For lunch, I like to serve any kind of frittata with a green salad with vinaigrette or yogurt dressing. A slice of crusty bread, spelt bread, or rye bread is always a good idea.
If serving it for dinner, you might want to serve it with some smoked salmon slices or pan-fried, grilled, or baked BBQ sauce chicken breast.
Pumpkin Frittata with Feta | Easy Oven-Roasted Pumpkin Recipe
Equipment
- Large cast-iron skillet 12 inches/ 30 cm, Note 1
Ingredients
- 1 lb pumpkin Note 2
- 1 tablespoon olive oil
- ½ teaspoon paprika powder
- ½ teaspoon dried thyme
- 2 large garlic cloves
- ½ teaspoon fine sea salt
- lots of freshly ground black pepper
- 8 large eggs
- ¼ cup full-fat milk single or heavy cream
- ½ teaspoon fine sea salt
- black pepper
- 3.5 oz feta scant 1 cup when crumbled
- ⅔ cup grated Cheddar
- 6 thin green onions
Instructions
In the skillet:
- Preheat the oven to 400°F/ 200°C.
- Prepare the pumpkin. Hokkaido doesn't need to be peeled; any other sort does. Cut into small cubes. 1 lb pumpkin
- Roast: Place in the skillet, add olive oil, paprika, thyme, grated garlic cloves, salt, and pepper. Mix well to coat. Roast for about 20 minutes or until the pumpkin is soft.1 tablespoon olive oil + ½ teaspoon paprika powder + ½ teaspoon dried thyme + 2 large garlic cloves + ½ teaspoon fine sea salt + lots of freshly ground black pepper
- Whisk the eggs and the milk/cream in a large bowl. Add salt, pepper, crumbled feta, and grated Cheddar. Mix well.8 large eggs + ¼ cup full-fat milk + ½ teaspoon fine sea salt + black pepper + 3.5 oz feta + ⅔ cup grated Cheddar
- Thinly slice the green onions and set aside.6 thin green onions
- Combine: Remove the skillet from the oven. Scatter the onions on top of the pumpkin cubes. Slowly pour the egg mixture over the vegetables. Use a wooden spoon to evenly distribute the vegetable into the pan.
- Bake: Return to the oven and bake for further 15 minutes or until the eggs are puffed and set and only slightly jiggly and shiny in the middle, they will continue cooking due to the residual heat after you have removed them from the oven.
Notes
- If your skillet is smaller (10 inches/ 25 cm), you can make the frittata with 6 eggs, 3 cups of cubed pumpkin, and slightly less milk, cheese, and spring onions.
- I use Hokkaido (red Kuri squash) almost all the time. It has an intense flavor, and it doesn't need to be peeled.
Gillian says
Easy to follow recipes that are delicious 😋
Adina says
Thank you so much, Gillian.
mjskitchen says
I've just gone through all the recipes I've missed and as usual, hey all look so wonderful! I particularly love this frittata, Would never have thought of using pumpkin in a frittata, but you make it look so good and such a natural ingredient. Thanks for the creative idea.