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Pumpkin, Sundried Tomato & Herb Frittata

Servings: 4


1 cup Pumpkin, cut into cubes

Olive Oil, drizzled

8 Eggs, whisked

1 cup Milk 

2 Spring Onions, finely chopped

2 cups Spinach

1 cup Feta Cheese, cubed 

1 cup Sundried Tomatoes, halved

1/3 cup Fresh Herbs Leaves, roughly chopped 

(such as parsley, basil, oregano)

1 tsp Garlic Powder

1 tsp Salt

¼ tsp Pepper


1. Preheat oven to 180 degrees.

2. Add pumpkin to a baking tray, drizzle with olive oil and roast for 20 minutes. 

3. Meanwhile, whisk eggs and milk in a large bowl until combined. 

4. Add remaining ingredients to bowl and stir to combine. 

5. Pour mixture into your décor glass container.

6. Place in the oven (without the lid), and bake for 35-40 minutes or until egg is firm. 

7. Serve with a side salad.