Pumpkin & Goats Cheese Frittata

We all need that one recipe, the one that stays at the front of your cookbook - not only because it's a family favourite but because it is so easy to make and so easy to store in the fridge for lunches! For me, this is one of those recipes. This can last in the fridge up to 3-4 days (longer in the freezer), making it an amazing meal to make on a Sunday/Monday for the week ahead.  


  • 1/2 butternut pumpkin, peeled and diced finely
  • 1 brown onion, finely sliced 
  • 12 eggs, whisked 
  • 2 cups baby spinach, finely chopped 
  • 3 sprigs rosemary, leaves finely chopped 
  • 1/2 cup pita seeds 
  • 100g goats cheese, crumbled 
  • 1 tbsp balsamic vinegar 
  • 3 Tbsp extra virgin olive oil 


1 | Preheat oven to 180°C and line a baking tray with baking paper. 
2 | Arrange diced pumpkin on baking tray, drizzle with some olive oil and season with salt + pepper. Roast for around 25 minutes. 
3 |  Heat some olive oil in frying pan over medium heat. Add onion to pan and cook until softened. Add balsamic vinegar and stir to coat. Reduce heat and cook until golden and caramelized (7-8min). 
4 | Crack eggs into a bowl and add salt + pepper to season. Whisk eggs until light and fluffy, then add chopped rosemary and whisk again. 
5 | Line a baking dish with baking paper. Spread chopped spinach leaves, half the roast pumpkin and half the caramelized onion on the bottom of the dish. Pour egg mixture evenly over the top. Then place remaining pumpkin and caramelized onion on the top of the mixture. Crumble over goats cheese and pita seeds. 
6 | Place in oven and bake for 25 minutes. Store in fridge for up to 3-4 days.