Project Description

Pumpkin, Leek & Spinach Frittata

Pumpkin, Leek & Spinach Frittata can be made as one large frittata or as individual ones for easy serving.

Makes 8 – 12 depending on tin size and fullness
Preparation time: 5 minutes
Cooking time: 15 minutes


250g butternut pumpkin, peeled, cut into 2cm pieces
1 tablespoon (20 ml) extra virgin olive oil + 1 tablespoon (20 ml) extra to grease
1 small leek, sliced
1 clove garlic, finely chopped
½ cup baby spinach leaves, torn or shredded
4 eggs
1/3 cup (80 mls) cream
salt and freshly ground black pepper
¾ cup (60g) freshly grated parmesan
100g pancetta or prosciutto, torn into large pieces (optional)


  1. Preheat oven to 190°C (170°C fan-forced) . Brush two 12-hole (100ml) cupcake tins with oil.
  2. Steam or microwave pumpkin until tender. Place large frying pan over medium heat and add oil. Gently cook the leek for a minute or two, then add garlic and cook until soft but not brown. Divide evenly between holes of prepared pan. Top with pumpkin and baby spinach leaves.
  3. Whisk eggs, cream, salt, pepper and half the cheese together in a jug. Pour over vegetables. Top with remaining parmesan. Bake for 10 to 12 minutes or until set.
  4. Meanwhile grill or fry the pancetta until crisp. Drain on kitchen paper. Top cooked frittata with shards of pancetta, if desired.

Lyndey’s Note: This can also make one large frittata. Bake for 35 – 40 minutes.

Non-vegetarians might prefer to line the patty holes with pancetta and then put the vegetables and egg mixture in.

Related Recipe: Zucchini, Mint & Fetta Frittata