It’s a cozy evening, and you’re looking for something delightful to whip up for dinner.
You open your fridge and find a bunch of random ingredients. You’re not quite sure how to make them work together, but then you remember – the humble egg can save the day!
Let me tell you about how I fell in love with frittatas and how they’ve become my go-to meal for any situation.
Why You’ll Love It
The beauty of the frittata lies in its versatility – you can toss in any ingredients you have on hand, and you’ll end up with a scrumptious, satisfying meal. It’s also incredibly healthy, and when served with a fresh salad, it’s the perfect dinner option. Plus, it’s just as delicious reheated the next day for lunch!
- Preheat your oven: It’s essential to have it hot and ready before starting the frittata.
- Season well: Don’t skimp on the salt and pepper – they bring out the flavors of your ingredients.
- Watch your cook time: Keep an eye on your frittata as it bakes to avoid overcooking.
I sauté shallots in a cast-iron skillet before adding the pumpkin and spinach to bring this scrumptious frittata to life. Then, I pour the egg mixture over the vegetables and top with dollops of ricotta cheese. Finally, I transfer the skillet to a preheated oven and let the magic happen.
An oven-proof skillet (preferably cast iron) is perfect for frittatas, as it seamlessly goes from stovetop to oven. If you don’t have one, don’t fret! Just use a regular pan for the stovetop steps, then transfer the ingredients to a preheated oven-safe dish or cake pan.
A crisp, green salad is ideal for your frittata, adding freshness and texture to your meal. Pair with some crusty bread or a glass of white wine to further elevate the experience.
Frittatas are incredibly versatile, so feel free to get creative with your ingredients! You can use fresh veggies like bell peppers, grated zucchini, chilies, spring onions, or kale. Cooked veggies like potatoes, mushrooms, and sweet potatoes also work well. Experiment with different herbs and cheeses to find your perfect combination.
Instructions: Putting It All Together
- Preheat your oven to 220°C (428°F) and roast the pumpkin with olive oil and salt for 15 minutes. Once done, lower the oven temperature to 200°C (392°F).
- Whisk the eggs, milk, salt, and pepper in a bowl, then set aside.
- In an oven-proof skillet, cook the onions until soft and slightly caramelized. Add the roasted pumpkin, spinach, and egg mixture, then top with dollops of cheese.
- Transfer the skillet to the oven and bake for 30-40 minutes, until golden and puffed up. Serve immediately.
After the pumpkin is cooked, I add it to some sautéed onion or shallot in my cast iron skillet. I then add the spinach, pour over the egg mixture, dot the top with the cheese and transfer the whole thing to a preheated oven to cook.
It is best if you have a skillet that is both stove-top & oven-proof for easier clean-up, but if you don’t, you can cook the onion in a non-stick skillet and then transfer it to an oven-proof dish/cake pan and add the rest of the ingredients. No worries!
FAQs: Your Frittata Questions Answered
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out any excess moisture before adding it to the frittata.
Can I make this frittata dairy-free?
Yes, replace the milk with a dairy-free alternative, omit the cheese, or use a dairy-free substitute.
How do I store leftovers?
Store any leftover frittata in an airtight container in the fridge for up to 3 days. You can enjoy it cold or reheat it in the microwave or oven.
Frittata with Pumpkin, Spinach & Ricotta
- 600-800 g pumpkin cut into 2cm cubes (no need to bring out your rulers)
- 2 cups spinach leaves/kale leaves
- 1 medium onion, sliced
- 8 eggs
- ½ cup milk
- 150 g fresh ricotta or goat cheese/feta cheese
- Salt & pepper
- Olive oil
- Preheat oven to 220 C.
- Cut your pumpkin, drizzle with 2 tbsp. olive oil, sprinkle with salt and spread onto a non-stick baking sheet in one layer. Bake for 15 minutes until softened. Remove from oven, then turn down the oven temperature to 200 C.
- In a bowl, whisk the eggs well with the milk and salt & pepper. Set aside.
- In a cast iron skillet over medium heat, cook the onions in some olive oil until soft and slightly caramelized, about 5-10min. Add your roast pumpkin, spinach leaves and egg mixture. Add blobs of the cheese on top and transfer the whole skillet to your preheated oven.
- Cook the frittata for 30-40min, until golden and puffed up. Serve immediately.
- If you do not own a cast iron skillet, fear not!
- Place an oiled oven-safe dish or cake pan in the oven to heat up.
- Cook the onions on the stove in any pan/skillet you have and then transfer them to your prepared (hot!) oven-safe dish or cake pan, add the rest of your ingredients and quickly return the dish to the oven to cook.
My name is Noha.
I’m passionate about food, an avid traveler, and I love to explore new cultures and cuisines whenever I get the chance by sharing my recipes and experiences with my readers.
A big fan of exploring different cuisines and always looking for new and exciting flavors to explore. I’m especially interested in healthy eating and finding ways to make delicious dishes without sacrificing nutrition.