Roast Pumpkin & Fig Frittata

23 May 2016 | Recipes
Roast pumpkin & Fig frittata

I love coming up with new frittata combos almost as much as new smoothie or muffin combos, but this Roast Pumpkin & Fig Frittata surprised even me with it’s deliciousness.

This experiment was a result of cheap figs and an excess of pumpkin. I find most successful experiments start with an excess of something. Am i right?

Roast Pumpkin & Fig Frittata

Serves 2-3


  • 350g pumpkin, peeled & chopped
  • 1/2 red onion, cut into wedges
  • 2 teaspoons olive oil
  • 3 figs, halved
  • 1 cup baby spinach leaves, fine chopped
  • 4 eggs, lightly beaten


  1. Preheat the oven to 200ºC/180ºC fan-forced. Line a small frying pan or cake tin with baking paper.
  2. Place the pumpkin and red onion on a baking paper lined oven tray and cook in the oven for 30-35 minutes o until tender and golden.
  3. Arrange pumpkin, red onion, figs and baby spinach in the lined frying pan or cake tin. Pour over the eggs and season with salt and pepper.
  4. Transfer to the oven and cook for 10-15 minutes or until the egg is set. Remove from the oven and rest for at least 5 minutes before gently removing from the pan.
  5. Cut into wedges and serve with a side salad.
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