In this Roasted Pumpkin Kale and Feta Frittata; spiced roasted pumpkin, sautéed onions, mushrooms and garlic bake with pasta, baby kale, feta and beaten eggs. This satisfying meatless breakfast option is great for meal prep or a low-key breakfast. Serves 4 to 8 depending.
Me and breakfast are basically bff’s.
This really isn’t much of a secret. But I especially love days when I “blog” or shoot a breakfast recipe because that means I eat breakfast twice. Once for actual breakfast and then again for lunch. And after standing over this skillet all afternoon I couldn’t wait to sink my fork into this frittata.
If you can believe it, I prefer roasted pumpkin over butternut squash. Don’t get me wrong, I love butternut squash in soups and such – but mostly soups. However roasted pumpkin plus kale and feta in a frittata? It’s incredible.
This frittata is loaded with vegetables and incredible flavor. It’s so satisfying and makes a delicious healthy option for breakfast… or lunch.
To Make This Roasted Pumpkin Kale and Feta Frittata You Will Need:
- olive oil
- pie pumpkin
- ground sage
- kosher salt
- freshly ground black pepper
- olive oil spray
- red onion
- sliced button mushrooms
- baby kale
- leftover cooked pasta
- crumbled feta cheese
For this size of pasta, I measured a heaping cup dried which roughly yielded 1-1/2 cups of cooked. However, you can use any leftover pasta you wish. You will just need 1-1/2 cups cooked which is about 2 to 3 ounces dried. I had these cute shaped hemp zucca on hand. Zucca means pumpkin in Italian, which I thought was fitting.
HOW TO DICE PUMPKIN:
Wash the outside of the pumpkin and wipe clean with a kitchen towel. Slice off the stem and cut the pumpkin in half from top to bottom. Scrape out the seeds and either use or discard.
Flip the pumpkin, cut-side down onto the cutting board and slice into roughly 1/2-inch thick slices (smaller or larger depending on the recipe). Cut each slice into roughly 1/2-inch pices and trim off the skin of the pumpkin. For my sized pumpkin I used about 1/2 of it to yield 3 cups diced.
Preheat your oven to 400° and line a rimmed metal baking sheet with parchment paper.
Place 3 cups diced pumpkin onto the prepared pan. Drizzle with 1 tablespoon olive oil and season with 1 teaspoon ground sage, 1/2 teaspoon paprika and a generous pinch of kosher salt. Toss well to combine and spread out evenly.
Roast on the middle rack in your preheated for 20 minutes or until tender.
Remove the pan and reduce the oven temperature to 350°.
Meanwhile, the inside of a 10-inch nonstick skillet with olive oil before measuring and adding 1 teaspoon olive oil. Because the frittata is baked in this skillet, I like to spray it with olive oil to insure the frittata won’t stick. Then, to the skillet, add 1/2 a diced medium red onion, 1 minced clove of garlic and a pinch of kosher salt.
Stir and cook 3 to 4 minutes or until the onions start to soften.
Next, add in the sliced button mushrooms with a small pinch of salt.
Stir and cook until tender. Increase the heat to medium-high and cook until any liquids from the mushrooms is gone and the mushrooms are golden in spots. About 10 minutes.
Remove the skillet off the heat and add 2 to 3 handfuls of baby kale.
Stir until the baby kale starts to wilt.
To the skillet, add the roasted pumpkin and leftover cooked pasta.
Meanwhile, crack 8 eggs into a mixing bowl and season with kosher salt and freshly ground black pepper.
Whisk well until combined and add in 2 tablespoons crumbled feta cheese.
Pour the egg mixture over top the vegetables in the skillet.
Give it a little stir so the egg mixture is throughout the frittata.
Sprinkle with 2 additional tablespoons of crumbled feta.
Bake the frittata on the middle rack in your preheated 350° oven for 18 to 22 minutes or until the eggs are set.
Sprinkle with thinly sliced green onion and minced parsley before slicing and serving.
Serve as is with buttered toast (I like rye!) and even a simple arugula salad. Perfect for meal prep or for a serving a small group for brunch.
Roasted Pumpkin Kale and Feta Frittata
- 4 teaspoons olive oil, divided
- 3 cups pumpkin, diced, use a pie pumpkin
- 1 teaspoon ground sage
- 1/2 teaspoon paprika
- kosher salt
- freshly ground black pepper
- olive oil spray
- 1/2 a medium red onion, diced
- 1 clove garlic, minced
- 8 ounces button mushrooms, sliced
- 2 to 3 cups baby kale, or a few handfuls
- 1½ cups leftover cooked pasta
- 8 large eggs
- 1/4 cup feta cheese, crumbled
- green onions, sliced, for serving
- parsley, minced, for serving
- Preheat your oven to 400° and line a rimmed baking sheet with parchement.
- To the pan add diced pumpkin, 1 tablespoon olive oil, ground sage, paprika, a generous pinch or two of kosher salt and some freshly ground black pepper. Toss well to combine and spread evenly onto the parchement. Roast for 20 minutes or until tender.
- Once the pumpkin has roasted, remove and reduce the temperature of your oven to 350°.
- Meanwhile, spray a non-stick skillet with olive oil spray (this will insure the frittata wont stick). Add 1 teaspoon olive oil, onion, garlic and a pinch of kosher salt. Sauté over medium to medium-low heat until the onions are startying to soften.
- Add sliced mushrooms to the skillet with a small pinch of salt. Stir and sauté until tender. Increase the heat to medium-high and cook until any liquids have evaporated and the mushrooms are golden brown in spots.
- Remove the pan off of the heat and add in the baby kale. Stir until just starting to wilt.
- Crack the eggs into a mixing bowl. Season with a pinch of kosher salt and some freshly ground black pepper. Use a whisk to beat the eggs thoroughly. Add in half of the feta.
- To the skillet, add the pumpkin, cooked pasta and pour in the eggs. Give it a gentle stir to combine.
- Sprinkle the top with the remaining feta and bake on the middle rack of your preheated oven for 18 to 22 minutes or until the center of the frittata is set.
- Sprinkle with sliced green onions and mince parsley before slicing and serving.
HOW TO DICE A PUMPKIN:Wash the outside of the pumpkin and wipe clean with a kitchen towel. Slice off the stem and cut the pumpkin in half from top to bottom. Scrape out the seeds and either use or discard. Flip the pumpkin, cut-side down onto the cutting board and slice into roughly 1/2-inch thick slices (smaller or larger depending on the recipe). Cut each slice into roughly 1/2-inch pices and trim off the skin of the pumpkin
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