Roasted Pumpkin Frittata with Feta and Cavolo Nero

A roasting tray with frittata, a small pumpkin and a green tea towel around the tray.

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Roasted Pumpkin Frittata with Feta and Cavolo Nero

Roasted Pumpkin Frittata with Feta Cheese and Cavolo Nero, a light and nutritious breakfast or brunch bursting with Fall flavours. It's a delicious baked dish that needs little prep and it's on the table in 20 minutes. Low in carbs, but big on flavours, this frittata goes down well with all ages.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Cuisine: International

Servings: people

Calories: 272kcal

Author: Daniela Apostol

Ingredients

5 eggs
¼ cup milk (65 ml)
3 wedges roasted pumpkin ( 1 cup cubed roasted pumpkin)
½ cup cubes feta cheese ( 100 g)
1 cup cavolo nero ( stem removed and shredded)
3 cloves of garlic
30 g butter ( 2 tbsp)
½ teaspoon coarse sea salt
⅛ teaspoon ground black pepper

Instructions

Preheat the oven to 180 degrees Celsius ( 350 Fahrenheit).
Heat up a frying pan on a medium heat, add the butter and allow it to melt.
Add the cavolo nero and peeled and chopped garlic, and stir fry them for 2-3 minutes until the cavolo nero wilts.
Remove the pan from the heat.
Whisk the eggs in a large bowl, pour in the milk, season with salt and pepper and whisk well.
Scatter the cubed roasted pumpkin, cubed feta and cooked cavolo nero over the bottom of a roasting tray or ovensafe dish ( my tray is 27 x 22 x 5 cm or 10.5 x 8.5 x 2 inches).
Pour over the egg mixture, making sure it's one nice even layer.
Bake for 15 minutes or until the eggs are set.

Video

Notes

If you have a cast iron, you can make this frittata in one pan only, the frying pan I used to cook the cavolo nero wasn't oven-friendly, so I had to transfer the sauteed cavolo nero into an oven-safe dish.
If you make everything in one pan, you can partially cook the eggs for a few minutes before transferring the dish to the oven, but that's optional.

Nutrition