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Pumpkin, Sweet Potato & Feta Frittata

Updated: Apr 2, 2020


Ready In: 30 mins

Serves: 6


Ingredients

  • 5 cups of roughly diced pumpkin

  • 1 large sweet potato roughly diced

  • NOTE: adapt pumpkin and sweet potato measurements to ensure you can fill 1/2 of whatever sized tray you are using before adding the other ingredients

  • 125g baby spinach leaves, chopped roughly

  • 200g Danish feta cheese, crumbled

  • 9 eggs, lightly beaten

  • 1 bunch of shallots, thinly sliced

  • Extra Virgin Olive Oil

  • Salt to taste


Method


Step 1. Preheat oven to 200°C. Grease tray with olive oil and or line base and two opposite sides with baking paper


Step 2. Place pumpkin in large microwave-safe bowl, cover and cook on high stirring for 5 minutes or until just tender. Place potato in small microwave-safe bowl, cover and cook on high for 4 minutes or until just tender


Step 3.Combine pumpkin and potato in large bowl. Add the spinach, crumbled feta, spring onion and egg. Stir to combine. Add salt to taste and transfer egg mixture to prepared tray


Step 4. Bake in oven about 25 minutes or until firm


Step 5. Sit for 5 minutes before serving and that's it!




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2 Comments


Yum! Now I am craving chicken! I love roasting whole chickens on Sunday evenings, and I always use the bones to make a broth. It’s a great way to have a surplus of broth in the freezer, and it’s so handy when anyone in my house gets sick! I will try this recipe the next Sunday I roast a chicken . 🙂

<a href="https://bestdarknetmarketslinks.com/">Kelly Hubbard</a>

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I love poached fish or chicken, but I seem to do something wrong. I think I should have been starting with cold water instead of simmering. I am going to try your technique. And the leek sounds like a good idea also. 🙂

<a hrefs="https://darkweblinkssites.com/"> Harold Burton </a>

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