Lara’s Pumpkin & Fetta Frittata

Lara's frittata

I wouldn’t call myself a frittata or quiche kinda gal, but when I tasted this one, I developed an obsession for it. I also ate most of the frittata, and went home the next day and made it for myself.

This recipe is from the ‘House of Lara’ (or little legs as I like to call her – cause she is pint sized and you could just pick her up and squeeze her). Lara is also responsible for the fudge recipe and hence my expanding waist line.

Tom, who isn’t into quiche or cheese (which is weird for a Dutch guy) loves this frittata recipe, and actually suggests it occasionally. So, this must be a good thing.

Not being a great one for measuring things, I have measured them today, but I go by how much I have in the fridge and it’s therefore different every time. But always so good!


  • 2 tablespoons olive oil
  • 250g cubed pumpkin (cubes or chunks are great)
  • 1 leek sliced (white part only)
  • 100g spinach (or silver beet if you wish)
  • 8 eggs
  • 200g fetta cheese
  • 1 clove garlic finely chopped

What you will need

  • Fry pan
  • Medium size mixing bowl
  • Egg whisk
  • Lightly oiled baking dish (I use a deep 15cm square dish)

What to do

  1. Pre-heat the oven to 180 degrees C
  2. Heat the oil in the pan, and add the pumpkin cubes. Cook until they start to brown and soften slightly (not on the inside)
  3. Remove from the pan and add to the baking dish
  4. Then add the leek and garlic and cook until it sweats slightly (I notice that any green becomes very vivid in colour)
  5. Add the spinach to the leek and cook until it sweats (this probably only takes a minute, and you can even turn off the heat). Add this to the baking dish
  6. Crumble the fetta cheese into the baking dish, and just toss the ingredients lightly to mix
  7. Whisk the eggs lightly, and season if you wish. Add the eggs to the baking dish and poke around to ensure they cover the ingredients
  8. Cook in the oven for 30 mins or until the egg is firm

Is delicious served with some salad

Feeds 4

Caramelise the pumpkinSweat down the leekSweat down the spinachCrumb the fetta and mix into the ingredientsThe baked frittata

5 Comments Add yours

  1. Hazel says:

    Sounds delicious, I might try it this weekend. It was lovely to meet you last weekend “in the flesh” so to speak. Hope you are able to come to many more permie things, some are more interesting than others!


    1. Geri says:

      Same Hazel….great to meet you too. Who say’s the Internet is totally impersonal? It can bring people together. And yes, I will be coming to many more permie things I suspect!


  2. Sonia says:

    Yum, yum and double yum! Super easy, quick and sooooo delicious! This has become an instant family favourite. Thank-you so much for sharing Miss Geri!

    PS: fry up the garlic with the leek, and give the whole thing a bit of a poke or tap once you’ve added the eggs.


    1. Geri says:

      Sonia, thanks for testing my instructions. Obviously I had omitted a few steps. Will put them in the recipe for future! Geri


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