Cozy Fall Recipe Savory Pumpkin and Spinach Frittata

Introduction

Hey there, friend! You know those perfect recipes that work for breakfast, lunch, or even a light dinner? Well, this savory Pumpkin and Spinach Frittata is totally one of them. It’s packed full of vibrant fall flavors, perfect for when the weather starts cooling off and you’re craving something cozy but simple. The pumpkin gives it a hint of sweetness, while the spinach sneaks in some green goodness. And the best part? It all comes together in one pan! Whether you’re making it for brunch with friends or a quick midweek dinner, this frittata is as versatile as it is delicious.

If you’re hunting for an easy, anytime meal that’s bursting with both flavor and nutrition, this frittata is about to be your new kitchen BFF!

Why You’ll Love This Recipe

• Quick & Easy: This is a one-pan, low-stress meal that will be on the table in under 40 minutes.
• Seasonal and Wholesome: With pumpkin as the star, it’s perfect for autumn days but equally delightful year-round.
• Healthy: The combination of vitamin-packed pumpkin and spinach makes this a nourishing dish you can feel great about serving to your family.
• Customizable: You can easily add your favorite mix-ins, making it the perfect recipe for using up leftover veggies or cheese.

Ingredients Breakdown

• 6 large eggs: The base of any good frittata—make sure they’re room temperature for the fluffiest texture.
• 1 cup pumpkin puree: Sweet, earthy, and creamy, it brings a unique fall flavor. Canned is totally fine here.
• 2 cups spinach (fresh or frozen): Adds a pop of color and a load of nutrients. If using frozen, just be sure to thaw and squeeze out any excess water.
• ½ cup crumbled feta cheese: Adds a tangy saltiness that complements the sweet pumpkin perfectly.
• 1 small onion, diced: Provides a sweet, sautéed base for the dish.
• 2 cloves garlic, minced: Because garlic makes everything better!
• 2 tbsp olive oil: To sauté the veggies and prevent sticking.
• Salt and pepper to taste: Always season your eggs well to bring out their flavor.
• Optional Garnish: Fresh herbs: Parsley or thyme make a lovely finishing touch!

Step-by-Step Instructions

Ready to whip up your frittata? Let’s jump right in:

1. Preheat your oven to 375°F (190°C). This is key—starting with a hot oven ensures your frittata cooks evenly without scrambling the eggs.
2. In a large, oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 4-5 minutes.
3. Add the garlic and cook for another 30 seconds, just until fragrant. Be careful not to scorch it; garlic burns fast!
4. Toss in the spinach and cook until wilted (if using fresh), or until heated through (if using frozen). Season with a pinch of salt and pepper.
5. In a large bowl, whisk together the eggs, pumpkin puree, feta cheese, and a generous pinch of salt and pepper until smooth.
6. Pour the egg mixture over the sautéed veggies in the skillet. Let it cook for 2-3 minutes, without stirring, allowing the edges to just begin setting.



7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set in the center and just lightly golden on top.
8. Remove from the oven and let it cool for 5 minutes before slicing. Garnish with fresh herbs if you’d like, and serve warm!

Chef’s Tips and Tricks

• Room Temp Eggs: For the fluffiest frittata, use eggs at room temperature. Cold eggs can make the frittata a bit denser and take longer to cook.
• Don’t Stir: Once you pour the egg mixture into the pan, stir it gently at the edges, but then let it sit so the eggs can form a nice base before going into the oven.
• Feta Crumbling: Make sure to evenly distribute the feta. Its tangy punches are everything in this dish!
• Skillet Watch: Be sure your skillet is fully oven-safe. 🙂 I may or may not have learned this the hard way… Oops!

Recipe Variations and Serving Suggestions

• Sausage Lover’s Twist: Add some cooked crumbled sausage to make it extra hearty.
• Cheese Swap: Not into feta? Go for some goat cheese or even sharp cheddar—it’ll give just as much flavor in a different way.
• Herbs & Spices: Want to add extra flavor? Throw in a dash of smoked paprika or fresh thyme for an extra layer of warmth.

Pair this frittata with a simple green salad and some crusty bread for a balanced meal. It’s also great alongside roasted potatoes if you’re going for a heartier brunch spread.

FAQs

• Can I prepare this frittata ahead of time? Absolutely! You can make it up to a day in advance. To reheat, just warm it in the oven at 300°F for 10-12 minutes or until heated through.
• Can I freeze it? Yes, you can freeze slices of frittata in an airtight container for up to 2 months. To reheat, thaw in the fridge overnight and then warm in the oven.
• Can I use butternut squash instead of pumpkin? Of course! Roast the butternut squash first until tender, and proceed as directed with your squash puree.

Recipe Card

Conclusion

This Pumpkin and Spinach Frittata delivers on cozy autumn vibes while being super easy to prep—seriously, how great is that? Whether for weekend brunch or a quick weeknight meal, it’s bound to satisfy