Pumpkin, spinach and fetta frittata | Women's Weekly Food
Packed with pumpkin, spinach and fetta this delicious frittata makes a satisfying and delicious vegetarian dinner - and great leftovers for lunch!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 4 cups (640g) coarsely chopped pumpkin
- 1 potato (300g), chopped coarsely
- 125 grams baby spinach leaves, chopped coarsely
- 200 grams fetta cheese, crumbled
- 3/4 cup (90g) coarsely grated cheddar cheese
- 8 eggs, beaten lightly
- 1 red onion (100g), sliced thinly
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