Main content

Baked Pumpkin Frittata

Looking for picnic recipes? We love this pumpkin frittata dish.


  • 300g peeled pumpkin, cut into 5mm slices

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 6 eggs

  • ¼ cup reduced fat evaporated milk

  • ¼ cup reduced fat milk

  • 150g drained roasted capsicum, sliced

  • 1 bunch english spinach, blanched and chopped

  • 25g grated parmesan

  • 100g all-bran fibre toppers

  • 1 cup chopped mixed herbs


  • 1.

    Preheat oven to 180°C. Toss the pumpkin with the half of the olive oil and roast on a lined baking tray for 20-25 minutes until just softened. Set aside to cool.

  • 2.

    Heat the remaining oil in a frypan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened.

  • 3.

    Spray a 24cm non stick oven proof frypan or cake tin and add the onion mix then the pumpkin and capsicum. Whisk the eggs, reduced fat evaporated milk and reduced fat milk together, season with black pepper and pour over the vegetables.

  • 4.

    Add the spinach and sprinkle with the parmesan.

  • 5.

    Bake to 25-30 minutes or until set.

  • 6.

    Serve hot or cold sprinkled with the All-Bran Fibre Toppers and chopped herbs.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating