Steps to Make Pumpkin And Feta Pasta Sauce

Pumpkin, Spinach, And Feta Frittata

Tomatoes, sugar, onion, water, tomato sauce, salt, ground black pepper and 1 more.

Recipe Summary Pumpkin, Spinach, And Feta Frittata

In Australia, and some other overseas countries, pumpkin means squash. I like to use butternut squash because it's sweet. You can also substitute frozen egg whites for all those eggs and cut back on fat and calories. This would make a great brunch, but we like it for supper. It's even good cold.

Ingredients | Pumpkin And Feta Pasta Sauce

4 cups cubed fresh pumpkin

1 (10 ounce) potato, peeled and coarsely chopped

4 ½ ounces fresh spinach, chopped

7 ounces crumbled feta cheese

¾ cup shredded Cheddar cheese

8 eggs, lightly beaten

1 small red onion, thinly sliced

Directions

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.

Info | Pumpkin And Feta Pasta Sauce

prep: 20 mins cook: 34 mins additional: 5 mins total: 59 mins Servings: 4 Yield: 4 serving

TAG : Pumpkin, Spinach, And Feta Frittata

Breakfast and Brunch, Eggs, Frittata Recipes,