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Roast pumpkin frittata in white skillet with chopped chives on top.
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5 from 5 votes

Pumpkin Frittata

Pumpkin Frittata is a quick and easy oven baked recipe perfect for lunch or dinner. Loaded with roast pumpkin, spinach and ricotta cheese.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Dinner, Lunch
Cuisine: Western
Keyword: pumpkin frittata, roast pumpkin frittata
Servings: 6
Calories: 277kcal
Author: Adrianne


  • 1 Skillet oven proof


  • 3 cups butternut pumpkin peeled and chopped into small cubes, Note 1
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tsp dried thyme leaves
  • 6 eggs free range
  • ½ cup parmesan cheese grated using a microplane zester
  • 1 cup/250 ml cream
  • 2 cups fresh spinach leaves roughly chopped using kitchen scissors
  • 1 cup ricotta cheese
  • ½ cup tasty cheese grated using a handheld or box grater
  • ¼ cup pine nuts

Garnish (optional):

  • black pepper
  • chives finely chopped


  • Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5
  • Skillet: spray an ovenproof skillet with cook oil. Then add the diced pumpkin pieces. Drizzle over the olive oil and then season the pumpkin with the salt, pepper and dried thyme. Next use a wooden spoon to stir the pumpkin mix then place the skillet into the oven on the middle shelf and roast the pumpkin uncovered for 15 to 20 minutes.
  • Egg mixture: use this time to crack your eggs into a mixing jug, add the cream and parmesan cheese and then use a fork to whisk till consistently combined.
  • Combine: once the pumpkin is cooked, use oven mitts to remove the skillet from the oven and place it onto a heatproof surface. Use kitchen tongs to move the roasted pumpkin to one side and use kitchen tongs and a folded piece of paper towel to absorb the excess oil. Next move the pumpkin back so that it is in one flat layer across the pan then place the chopped spinach on top of the pumpkin. Next take a spoon and dollop in the ricotta.
  • Liquid into pan: next sprinkle the cheese over the top of the ricotta layer and pour the combined egg mixture over the top. Sprinkle the pine nuts across the surface of the wet frittata and then place it into the oven on the middle shelf and let it cook 25 to 30 minutes. The frittata will be cooked where there is no wobble in the centre of the pan.
  • To serve: use oven mitts to remove the cooked frittata from the oven and place it onto a heatproof surface. Let it cool before slicing into pieces and serving with a side salad (optional).


  • Note 1 - Butternut pumpkin: I usually purchase a whole small butternut pumpkin, slice it in half, remove the seeds, peel and chop it into smaller pieces from there. If it is more than 3 cups I use the rest of it for another recipe. 


Calories: 277kcal | Carbohydrates: 8g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 209mg | Sodium: 538mg | Potassium: 449mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8245IU | Vitamin C: 9.2mg | Calcium: 150mg | Iron: 2mg