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Leftover pumpkin? This hearty pumpkin frittata with feta makes an easy, flavor- and nutrient-rich meal. Absolutely perfect for brunch!

Plus, it’s baked in the oven —no stovetop involved —which means no frying, no mess, and minimal washing up.

Four slices of pumpkin frittata over a white baking sheet, a blu cup in the background.

I love frittata; it’s been a staple in my family since I was a child. It’s easy, economical, yet satisfying. So long as you have a carton of eggs and some veggies, you can throw a frittata together in no time, and you can call it dinner.

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And since pumpkins are in season, this simple recipe is a must: roasted pumpkin, salty feta, and creamy eggs make this yummy vegetarian meal one of our go-to recipes.

List of the ingredients

  • Pumpkin
  • Eggs
  • Feta
  • Olive oil
  • Salt & pepper

How to make it

  • Place the cubed pumpkin into a baking pan.
  • Season with salt and pepper, and drizzle with olive oil.
  • Roast for about 20 minutes at 400°F.

    • A squared baking pan full of slices of pumpkin.

  • Add crumbled feta.
  • Pour over the egg mixture.
  • Bake until golden and set.

    • A squared baking pan full of roasted pumpkin sliced and feta.

    Enjoy it warm or cold with a green salad on the side.

    Freshly baked pumpkin frittata with feta over a blue and white towel.

    RECIPE NOTES

    Cheese is essential; it makes the frittata tasty. I love adding Parmesan cheese or feta, but any flavorful, melty cheese in the egg mixture works just fine. You might try shredded cheddar, gruyere, or goat cheese as a substitution. They all add extra flavor!

    Although many frittata recipes call for cream in the egg mixture, a traditional Italian frittata doesn’t contain milk, cream, or half-and-half.

    But if you prefer a creamier frittata, add 1/4 cup of heavy cream for every 6 eggs; that’s a standard ratio for frittata recipes. That being said, I think it’s a matter of personal preferences.

    Or, if you fancy other frittata recipes, have a look at this and this

    If you make this pumpkin frittata with feta, let me know! Leave a comment, rate it, or tag a photo on Instagram. I would love to hear from you! x

    Baked pumpkin frittata with feta

    Leftover pumpkin on your hands? What about this hearty, delicious and healthy pumpkin frittata? It's super easy, loaded with nutrients and good stuff like roasted pumpkin, salty feta and creamy eggs!

    Prep Time5
    Cook Time30
    Total Time35
    CourseBreakfast, brunch
    CuisineItalian
    Keywordpumpkin frittata
    Servings4

    Ingredients

    • 1 lb (450 grams) pumpkin, peeled and cubed
    • 6 eggs
    • ½ cup feta cheese, crumbled
    • 1 tablespoon olive oil
    • 1 teaspoon fine salt, divided
    • 1/8 teaspoon black pepper
    • Preheat the oven to 400 F (fan).
    • Line a baking pan with parchment paper (my baking pan is 8×8 inches)
    • Place the cubed pumpkin into the baking pan, season with olive oil, 1/2 tsp of salt, and pepper. Toss well to coat.
    • Roast the pumpkin for about 20 minutes.
    • In the meanwhile, whisk eggs and 1/2 teaspoon p of salt in a bowl.
    • After 20 minutes, sprinkle with crumbled feta cheese and pour over the egg mixture.
    • Bake until firm and golden, about 10-12 minutes. Serve warm or cold.