Gluten Free/ Low Carb/ Main Dishes/ Paleo/ Vegetarian

Pumpkin & Spinach Frittata


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This pumpkin frittata recipe has a combination of pumpkin and spinach.  A dish with the flavours of autumn, but I munched this happily during spring!  


As you may know by now, I love a frittata.  As well as being a great way to use up leftovers it is a great lunch/supper dish that is simple and tasty to make.  You could add cheese to this, either Parmesan or Feta but I have been eating too much cheese recently so made it without.

The vibrant colours of the orange pumpkin and green spinach make this dish look tempting.  I do love a colourful plate of food next to my wine! 😉



350g pumpkin, peeled and cut into small chunks

1 onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

225 g fresh spinach (or frozen, defrosted)

8 eggs, beaten

1/2 tspn ground nutmeg

1/2 tspn salt

1/2 tspn pepper

3 tblspn olive oil



  • Heat the olive oil over a medium heat in a large frying pan.
  • Add the pumpkin and onion and saute for 5 minutes until golden in colour.
  • Cover the pan and cook over a low heat for a further 5 minutes until the pumpkin is tender.
  • Add the garlic and spinach, seasoning and stir.  Cover and cook for 2 minutes for the spinach to wilt.
  • Remove the cover, add the beaten eggs and cook over a low heat until the eggs are starting to set.
  • Place the pan under a hot grill and cook until the eggs are set and the frittata is golden.
  • Eat and enjoy!

Serves 4-6


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