This Roasted Pumpkin Frittata is perfect for breakfast, lunch, or dinner. Made with roasted pumpkin, ribbons of kale, and tangy goat's cheese, it's a perfect veggie-loaded, protein-packed meal.
Let's get on the frittata train
If you asked me for a list of recipes that I think everyone should know how to make, a simple frittata would be right at the top of the list. So simple. So versatile. So tasty.
This Roasted Pumpkin Frittata is one of my faves. It combines chunks of sweet, roasted pumpkin (I used these Roasted Hokkaido Pumpkin Slices) with tangy goat's cheese and ribbons of Tuscan kale. It's packed with protein, thanks to the eggs, and makes a lot, so is perfect for feeding a crowd.
I love making frittatas for brunch or dinner, and they're perfect for packed lunches, too. Be sure to check out my Vegetarian Frittata with Corn and Tomatoes or my Roasted Vegetable Frittata Recipe, both of which are easy and delicious.
Let's make this roasted pumpkin frittata together!
Step 1: sauté your veg
Start by pre-heating your oven. Then set your skillet on the stove on medium-high heat.
Sauté the onion in a bit of olive oil to soften ’em up. Then, the kale goes in and gets pan-fried until wilted down a bit.
Step 2: add the pumpkin
Once the kale and onions are softened, scatter chunks of roasted pumpkin over the top, followed by crumbled goat cheese.
Step 3: add the eggs
Whisk the eggs together with milk (if using) and salt and pepper. Pour the egg custard over the vegetables in the pan and give it a shake to distribute. Keep the pan on the heat for a few minutes more to get the bottom set up, and then we’re heading into the oven for the big finish.
I like to bake, then broil my frittatas. Usually I pre-heat the oven so it’s nice and hot when the frittata goes in, and then after a few minutes I flip it over to the broil setting to get the top all nice and brown.
You'll know the frittata is finished when it's puffed and golden and only slightly jiggly in the middle.
Step 4: Rest + serve
Remove from the oven, and let it rest for a few minutes before cutting into wedges to serve.
Roasted Pumpkin Frittata
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 small yellow onion diced
- ½ bunch lacinato kale de-stemmed and thinly sliced
- 10 large eggs
- ½ cup milk optional
- 2 cups roasted pumpkin cubed
- 5 ounces goats cheese crumbled
- salt and pepper
Instructions
- Preheat your oven to 180°C / 350°F.
- Heat the olive oil in a large oven-proof skillet over medium heat.1 Tablespoon extra virgin olive oil
- Add the onion into the skillet and cook, stirring frequently, until translucent.1 small yellow onion
- Add the kale and cook, stirring frequently, until wilted.½ bunch lacinato kale
- Season the kale and onions with a bit of salt and pepper.salt and pepper
- Scatter roasted pumpkin cubes over the top of the kale and onions, followed by the crumbled goat cheese.2 cups roasted pumpkin, 5 ounces goats cheese
- Whisk the eggs in a large bowl together with the milk, if using.10 large eggs, ½ cup milk
- Pour the egg custard over top of the kale and pumpkin, and shake the pan to distribute.
- Remove from the stove top and place the frittata into the oven. Bake for 5 - 10 minutes, and then switch to the broil setting.
- Broil the frittata for about 5 minutes - but watch it carefully, you'll want the top be puffed and golden, but look away for too long and it will start to burn.
- The frittata is finished when it's puffed and golden, and jiggles only a little bit when you shake the pan.
- Remove from oven and let cool for a few minutes before slicing.
Notes
- Nutrition values are an estimate onlyDo I need to have a cast-iron skillet to make a frittata? Nope! I love cast iron, but you can use any oven-proof skillet or frying pan.
- Don’t burn your hand! When you take the skillet out of the oven, wrap a tea towel around the handle so if some idiot comes along and grabs it (I’m totally that idiot) they won’t burn the hell out of their hand.
- Help, I don’t have an oven-proof frying pan! Don’t worry, you can still totally make this! Simply sauté the onions and kale on the stovetop, and then transfer to a greased baking dish. Pour the eggs over top, bake in the oven, and you’re good to go.
- How do I know if my frying pan is oven-proof? Generally, if the handle is oven-proof (i.e., not plastic) the pan can go into the oven. I’ve definitely used non oven-proof pans before with this Macgyver trick where you wrap the plastic handle with tinfoil before it goes into the oven, and you know what? IT TOTALLY WORKS.
- Can I use another kind of squash? Yep! Butternut squash, acorn squash, or delicata squash would be great.
- Can I make this frittata in advance? Yup! Frittatas are great served hot, room temperature, or cold, so they’re a great make-ahead meal for breakfast, lunch, or dinner. And yes! Frittata makes an incredible packed lunch.
Elizabeth Hughes 2831204 says
This is beyond yum. I adapted quite a bit … transferring to a deep cookie sheet and using much more kale than in your recipe just to get that in my mouth before Best Buy date Absolutely delish!! Love your recipes!!!!
Hedonna Thurgar says
I made this frittata tonight, exactly to the recipe, and it was delicious! My oven did take a little longer to cook it though. Thank you for sharing this simple and nutritious recipe.
beth says
Hi there! Do you think I could also use pumpkin puree instead of cubed pumpkin?
Katie Trant says
Hmm, I'm not sure. The pumpkin purée would kind of blend into the egg mixture and I'm not sure if it would make it too runny. Perhaps you could try adding blobs of pumpkin purée along with the cheese - but I haven't tested it this way, so proceed with caution!
beth says
Thanks Katie - If I try it, I'll report back!!
Nitin says
Wow! Roasted Pumpkin Frittata with kale and goat's cheese, will try it today itself at home. Thanks for the info, looks too ymmy!
kimkiminy says
Love all these things. I'll be trying it!
run4joy59 says
Yum...I love a good frittata and, for some reason, had never thought about using pumpkin (and I really, really love pumpkin)..delish!!
Cicely says
It‘s awesome.....How I wish i have my own cooker...Then I can have a delicious frittata now!!!!!!
janemaynard says
hi there! just wanted to let you know we featured this post on the homepage of FoodPress.com today - a great season recipe, and I love that top photo! Thanks!
themuffinmyth says
Thanks, Jane!
tryityoumightlikeit says
This looks delicious!
themuffinmyth says
It *is* delicious. Try it, you might like it 😉
Jay says
This was simply delicious. It was like a party in my mouth and only goodness was invited!
themuffinmyth says
Glad you liked it, Jay.