I absolutely love a good frittata; they’re one of the easiest things to make and they just look so damn tasty. Even though all you do is pour a simple, eggy mixture over a pile of vegetables, you get so much deliciousness (visually and taste-wise) for so little effort.
On top of that, the humble vegetable frittata is an incredibly nutritious and healthy choice; eggs are a top source of highly bio-available and easily-digestible protein as well as essential B-vitamins (B2 and B12 in particular), vitamins A & D and a host of other important nutrients including biotin, choline, iodine and selenium. These help to keep your energy levels up, your hormones happy and get you glowing inside and out.
One of the most popular recipes on my website each month is my Sweet Potato + Broccoli Frittata, which is such an oldie now I thought I better add to my vegetable frittata collection on here with a fresh idea.
This oven baked pumpkin and spring onion frittata combination is the perfect balance of sweet and juicy pumpkin chunks and a little savoury bite from the spring onions (you can also add a sprinkle of chili flakes to spice this up even more). I’ve specified a small recipe for making two serves, but simply double the quantities if you’d like to make a large one for easy grab-n-go meals for a few days!
Oven Baked Pumpkin Spring Onion Frittata
Pumpkin + Spring Onion Vegetable Frittata | Nourish Everyday | An easy, healthy meal that's perfect for breakfast, lunch or dinner!
- 4 eggs
- 2 tbsp unsweetened Greek yoghurt (or non-dairy option)
- 1 cup pumpkin, cut in chunks (up to 1 1/2 cups)
- 2 spring onions
- 1 large handful baby spinach, or other greens (30 grams)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pinch chili flakes (optional)
- 2 tsp extra virgin olive oil
Steam the pumpkin chunks until just tender, then while they are cooling a little, preheat your oven to 160 C and oil a small oven safe dish (I used a small round ceramic dish about 18 cm in diameter) with the olive oil.
Crack the eggs into a bowl and whisk together with the yoghurt, salt & and pepper. Set aside. Roughly chop the greens so they resemble a roughly shredded texture, and finely chop the spring onion.
Arrange the greens and pumpkin chunks evenly in the baking dish. Gently pour over the beaten egg mixture and then sprinkle over the spring onion and the chilli flakes too, if using. (Once you've poured everything in you can push things around gently to arrange all the ingredients evenly.
Bake the frittata for approximately 30-35 minutes, until just set in the centre and browning at the edges. Serve immediately or allow to cool, slice it up and store it in the fridge. Will last for up to 5 days.
*Honestly, just about any greens will do in this, e.g. rocket, spinach, watercress, whatever you have laying around; even some coriander or parsley that’s looking a bit sad can go in! If you want to use something thicker like kale, cabbage or Asian greens, I would recommend lightly sautéing them first OR making sure they’re torn into nice small pieces as they won’t cook significantly once they’re in the frittata