Pumpkin Frittata

This Pumpkin Frittata is the best fall breakfast or Thanksgiving breakfast. It’s an egg bake packed with 18 grams of protein, roasted pumpkin, and feta cheese.

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When the fall season comes, pumpkin recipes are the best way to celebrate Autumn, like with my Almond Flour Pumpkin Muffins, Pumpkin Cream Cheese Dip, or Almond Flour Pumpkin Bread. This pumpkin frittata is a delicious egg bake dish filled with pumpkin spices, roasted pumpkin, spinach, and goat feta.

The combination of flavors is fantastic and it takes less than 15 minutes to make for a delicious get-together brunch.

Ingredients and Substitutions

All you need to make this fall frittata are:

• Pumpkin – Peeled, deseeded, and cut into cubes. You can also use frozen pumpkin cubes; no need to thaw them.
• Fresh Baby Spinach Leaves – Roughly chopped in pieces.
• Dijon Mustard – You can use American mustard if it’s all you have.
• Coconut Cream or heavy cream. I found coconut cream from a can marries very well with pumpkin flavors and it’s dairy-free.
• Olive Oil, avocado oil, or any oil you love, like melted coconut oil.
• Salt and Pepper – Adjust to taste.
• Nutmeg, allspice, or cinnamon
• Garlic Powder – Or fresh crushed garlic.
• Dried Rosemary, dried oregano, or thyme.
• Feta Cheese – crumbled. I love goat cheese feta, but cow feta cheese or any other milk feta cheese tastes excellent with pumpkin.
• Shredded Cheddar or any hard-grated cheese, like Emmental, Gruyere, or Mozzarella.

How To Make Pumpkin Frittata

Pumpkin is one of the low-carb vegetables that make frittata so delicious.

1. First, preheat the oven to 400°F (200°C). Spray a 12-inch pie plate or ceramic pie dish with cooking spray.
2. Line a large baking sheet with parchment paper or a silicone mat. Set aside.

3. Next, prepare the pumpkin cubes for roasting. Place the peeled, deseeded pumpkin cubes in a large bowl (photo 1). If you are using frozen pumpkin, that’s ok, don’t thaw before using.
4. Add oil, oregano, garlic powder, and nutmeg if used. Toss the pumpkin cubes with the oil mixture.
5. Spread the cubes on the prepared baking sheet and roast the pumpkin for 15 to 20 minutes, shaking halfway, until golden brown and tender (photo 2).
6. Remove from the oven and cool down before adding to the eggs.

7. Crack the eight eggs in a large bowl (photo 3).
8. Whisk in the Dijon mustard, coconut cream, salt, pepper, dried rosemary, roughly chopped spinach, half the crumbled feta, and cheddar (photo 4).

9. Whisk in chopped spinach and cooled cubed pumpkin (photo 1). Pour the pumpkin frittata mixture into the prepared pie plate. Add the remaining crumbled feta on top of the frittata (photo 1).
10. Bake the frittata at 400°F (200°C) on the center rack of the oven for 15 to 20 minutes or until the top is golden brown and the egg mixture is set, firm, and not jiggly anymore.

Stovetop Option

If you don’t want to pre-roast your veggies, you can opt for the stovetop cooking option that allows you to use a single pan.

1. Warm some olive oil in a cast-iron skillet over medium-high heat.
2. Add the pumpkin cubes, garlic powder, and nutmeg and stir. Cook until the pumpkin is tender and roasted. It takes about 10 minutes.
3. Then, remove the skillet from the stove top, and pour the egg mixture on top with the spinach.
4. Then bake the frittata in the oven for 15 to 20 minutes at 400°F (200°C).

Serving

Serve the pumpkin frittata for breakfast, lunch, or dinner with some of the following sides and toppings:

• Sriracha sauce
• Extra crumbled feta
• Avocado slices
• Cottage cheese
• Spinach salad

Storage Instructions

Frittatas are perfect to meal prep days of healthy high-protein breakfast.

• Fridge – Store in the pie dish, cover the top with foil and keep in the fridge for up to 4 days.
• Freezer – Freeze portions of frittata in freezer bags for up to 1 month. Thaw in the fridge the day before.
• Rewarm – Place the frittata in a toaster oven or microwave until warm.

Allergy Swaps

Below are some options to replace ingredients in this pumpkin frittata recipe if you have some food allergies.

• Gluten-Free – A frittata is flourless and naturally free from gluten.
• Dairy-Free – Use dairy-free cheese alternative.
• Pumpkin Varieties – Feel free to use any winter pumpkin for this recipe, like butternut squash, Hokkaido pumpkin, crown pumpkin, or even orange sweet potatoes.
• Spinach – Replace baby spinach leaves with trimmed kale leaves, finely chopped.

Frequently Asked Questions

Here are my answers to your most common questions about this recipe.

More Frittata Recipes

If you like this recipe, you’ll love these other frittata recipes: