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Pumpkin, Sweet Potato, Spinach and Fetta Frittata


Never under estimate the frittata, it is a very filling and wholesome meal, containing lots of protein and loaded with many essential vitamins and minerals. It is very easy to make and a highly adaptable dish, it can be served with a meat or bean dish and is perfect for the picnic as well.


  • 4 cups of pumpkin coarsely chopped
  • 1-2 cups of sweet potato, coarsely chopped
  • 1 large potato coarsely chopped
  • 125g baby spinach leaves chopped coarsely
  • 200g Fetta cheese, crumbled
  • 1 cup coarsely grated cheddar cheese
  • 10-12 eggs lightly beaten
  • 1 small red onion, sliced thinly


  • Preheat the oven to very hot.  Grease deep 23cm square cake pan. Line base and all sides with baking paper.
  • Steam or boil the pumpkin, sweet potato, and potato.  Strain through colander.
  • Combine crumbled Fetta cheese, cheddar cheese, eggs, spinach and stir.  Add to this the pumpkin & potato and stir to combine.
  • Transfer the mix to the prepared pan and bake in hot oven for about 25 minutes or until firm.
  • Stand about 5 minutes before serving.

I loved making this recipe!  The colors of the Frittata are so glorious.
It would be perfect as a picnic food. I’m going to be taking this along to the next shared food school function.