Quick Healthy Lunch: Pumpkin and Spinach Frittata | Light and Perfect for Spring or Summer

Looking for a quick healthy lunch that’s light, nutritious, and perfect for spring or summer? This pumpkin and spinach frittata is the ideal solution! Packed with wholesome ingredients like pumpkin and spinach, this recipe is a low-calorie, high-protein meal that’s both filling and refreshing. It’s perfect for a light lunch or an easy dinner, and can be enjoyed warm or cold for a meal prep option. Whether you're enjoying it on a sunny day or need a quick healthy lunch for a busy week, this frittata is simple to make and full of flavor!

OVEN BAKED PUMPKIN SPINACH + PEPITA FRITTATA

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Servings

Image of OVEN BAKED PUMPKIN SPINACH + PEPITA FRITTATA

Ingredients

2 1/2 cups diced pumpkin
1 small diced red onion
1 tsp minced garlic
6 eggs
2 tbs almond milk
80g feta
2 tbs pepitas
Salt and pepper to taste
2 cups spinach

Directions

In a pan cook the garlic, red onion + spinach until soft.
Microwave the pumpkin until soft.
In a baking tray add the pumpkin and onion, garlic mixture. Spread out over the base.
In a jug mix the eggs, milk. Pour over the pumpkin mix.
Sprinkle over the pepitas and feta.
Bake at 180 degrees celcius for 20-25 minutes.

Recipe Note

Serve with fresh rocket and a drizzle of pesto.

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OVEN BAKED PUMPKIN SPINACH + PEPITA FRITTATA

Servings

Ingredients

Directions

Recipe Note