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Roasted Pumpkin Kale and Feta Frittata

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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.
Course Breakfast & Brunch
Cuisine American
Keyword breakfast, brunch, eggs, frittata, pumpkin
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 4
Calories 452
Author Laurie McNamara


  • 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
  • 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.



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


Serving: 1/4 or 2 slices | Calories: 452kcal | Carbohydrates: 45g | Protein: 24g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 380mg | Sodium: 424mg | Fiber: 9g | Sugar: 9g