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Smoky Paprika, Feta & Pumpkin Frittata

When you want to pack a whole lot of goodness and flavour into an easy dinner, this frittata brought to you by My Food Bag is the answer! Pumpkin, spinach, and feta are the heroes here, baked to perfection and then served with a seedy raspberry and balsamic salad.

Smoky Paprika, Feta & Pumpkin Frittata in a ceramic tray
TIME TO MAKE45 - 1 hour
TIME TO MAKE45 - 1 hour


Cook it

  1. Preheat oven to 220°C (or 200°C fan bake). Set aside a lined ovenproof baking dish.
  2. Cut red onion into wedges and toss on a lined oven tray with pumpkin, paprika and oil.
  3. Lightly season with salt and pepper and bake in the oven for 15-18 minutes, until almost tender.

Prep it

  1. Peel courgette into ribbons and dice tomato. Toss in a bowl with mesclun and set aside for later.
  2. Heat a dry fry pan on a medium heat.
  3. Toss sunflower and pumpkin seeds and almonds for about 3-4 minutes, until light brown and fragrant. Shake pan often to avoid burning, set aside to serve.

Make it

  1. In another bowl, whisk together eggs with a pinch of salt.
  2. Add spinach and cooked pumpkin and then transfer mix to prepared baking dish.
  3. Crumble over feta and bake in the oven for 15-20 minutes, until vegetables are tender, and egg has cooked through.

Eat it

  1. Just before serving, add balsamic vinegar and toasted seeds to salad and toss to combine.
  2. Slice frittata and serve with salad on the side.

  • red onion
  • 6 cups
    diced pumpkin
  • 1 tbsp
  • 2 tsp
  • courgette
  • tomatoes
  • 2 cups
  • 2 tbsp
    pumpkin and sunflower seeds
  • 3 tbsp
    sliced almonds
  • eggs
  • 2 cups
    baby spinach
  • 200 g
    feta cheese
  • 3 tbsp
    balsamic vinegar
Per serve
  • Energy
  • Protein
  • Total Fat
  • Saturated Fat
  • Total Carbohydrate
  • Sugars
  • Sodium