Pumpkin and spinach frittata

A frittata is an excellent meal prep recipe or a use it all up meal. This one contains pumpkin and spinach and garlic. Simple and tasty. 
PREP TIME - 10 mins
COOK - 12 mins
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  • 1 medium onion
  • 2 Garlic cloves
  • 8 eggs
  • 1 bunch Spinach
  • 1 tsp nutmeg
  • 1 tbsp Coconut Oil
  • 450g pumpkin cut into cubes


  1. Steam pumpkin cubes for 10 minutes or until tender. 
  2. Heat the coconut oil over a medium heat in a large frying pan. 
  3. Add the pumpkin and onion and saute for 5 minutes until golden in colour. 
  4. Cover the pan and cook over a low heat for a further 5 minutes until the pumpkin is tender.
  5. Add the garlic and spinach, seasoning and stir. Cover and cook for 2 minutes for the spinach to wilt. 
  6. Remove the cover, add the beaten eggs and cook over a low heat until the eggs are starting to set. 
  7. Place the pan under a hot grill and cook until the eggs are set and the frittata is golden. DONE.
386 KCAL
20g PRO
16g FAT