Zucchini & Pumpkin Frittata


  • 300 grams pumpkin, cut in 2 cm dice
  • 1 large zucchini, cut into 3cm chunks
  • 120g baby spinach leaves, keeping aside 20g to serve
  • 4 eggs
  • 100g ricotta
  • 2 tsp pine nuts
  • 1/2 bunch continental parsley, chopped
  • 2 teaspoon Italian dried herbs
  • Salt & pepper, to taste


  1. Preheat oven to 180°C and grease an ovenproof dish.
  2. Steam the pumpkin for a few minutes until it begins to soften.
  3. Toast the pine nuts in a day pan until they are slightly browned or in the oven for 5 minutes, and set aside.
  4. Whisk the eggs and ricotta together, season with salt and pepper and stir through the cooked pumpkin, zucchini, spinach leaves, parsley, herbs and pine nuts.
  5. Transfer to a prepared dish and bake for 20-25 minutes or until set.
  6. Scatter over extra spinach and parsley leaves to serve.
  7. Serve with salad on the side. 

Serves 2

Full Meal Plan

    Leave a comment

    Please note, comments must be approved before they are published