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overhead photo of a slice of pumpkin frittata on a blue plate with toast on the side
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Roasted Pumpkin Frittata

This Roasted Pumpkin Frittata is the perfect easy recipe for breakfast, lunch, or dinner. Made with kale and goat's cheese it's a perfect veggie-loaded make-ahead meal.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 243kcal

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 small yellow onion diced
  • 1/2 bunch lacinato kale de-stemmed and thinly sliced
  • 10 large eggs
  • 1/2 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.
  • Add the onion into the skillet and cook, stirring frequently, until translucent.
  • Add the kale and cook, stirring frequently, until wilted.
  • Season the kale and onions with a bit of salt and pepper.
  • Scatter roasted pumpkin cubes over the top of the kale and onions, followed by the crumbled goat cheese.
  • Whisk the eggs in a large bowl together with the milk, if using.
  • 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.

Nutrition

Calories: 243kcal | Carbohydrates: 8g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 323mg | Sodium: 225mg | Potassium: 411mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3503IU | Vitamin C: 33mg | Calcium: 150mg | Iron: 2mg