pumpkin, spinach, and feta frittata

Ingredients

• Servings: 4
• 4 cups cubed fresh pumpkin
• 1 (10 ounce) potato, peeled and coarsely chopped
• 4 1/2 ounces fresh spinach, chopped
• 7 ounces crumbled feta cheese
• 3/4 cup shredded cheddar cheese
• 8 eggs, lightly beaten
• 1 small red onion, thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 34 mins Ready Time: 59 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 10-inch square baking dish and line it with parchment 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 cheese, cheddar cheese, 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.