Roasted Pumpkin Frittata

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

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

Cook Time 25

Total Time 30

Servings

Calories 243kcal

Author Katie Trant

Equipment

Oven-proof Pan

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

US Customary - Metric

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.

Nutrition