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This frittata is baked in the oven and would make a great brunch but we like it for dinner and it's even good cold. You can boil the pumpkins and potatoes or cook them in the microwave.


Cubed fresh pumpkin
: 4 cups
Potatoes, peeled and coarsely chopped
: 2 medium
Spinach, chopped
: 1/2 bunch
Crumbled feta cheese
: 200g
Grated cheddar cheese
: 3/4 cup (90g)
Eggs, lightly beaten
: 8
Small red onion, thinly sliced
: 1

Pumpkin, Spinach & Feta Frittata


  • Preheat oven to 200° C. Lightly grease a 25cm square baking dish and line it with baking paper.
  • Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes.
  • Combine the pumpkin and potato in a large bowl. Add the spinach, feta, cheddar and eggs; stir. Transfer mixture to prepared dish; top with sliced onion.
  • Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.