top of page
  • Writer's pictureKatie Lolas

Pumpkin, Sweet Potato & Feta Frittata

Updated: Apr 2, 2020

Ready In: 30 mins

Serves: 6


  • 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


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!

Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas if you share an image of your meal prep on social media or use one of my recipes, so that I can share your efforts through my networks and on my Instagram story

Subscribe to Lady Lolas (on my homepage) to receive updates when my new blogs and recipes are uploaded

15,769 views2 comments

Recent Posts

See All
bottom of page