Pumpkin, Feta & Rosemary Frittata

Pumpkin, Feta & Rosemary Frittata

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Recipe by Nici Wickes for NZ Eggs Course: Lunch, DinnerCuisine: Gluten Free, VegetarianDifficulty: Medium


Prep time


Cooking time


Serves 4 for


Packed full of flavour, this dish is always a winner of a dinner!


  • 1/3 cup olive oil

  • 2 onions, thinly sliced

  • 350-400 g sliced pumpkin, sliced thinly

  • 1 medium-sized potato, sliced thinly

  • 5 eggs, lightly beaten in a large bowl

  • 2 tbsp rosemary, chopped

  • 1 tsp salt

  • 100 g feta

  • Caramelised onion or chutney to serve


  • Preheat oven to 170 C.
  • Heat half the oil in a large oven proof frying pan and cook the onions until soft. Add pumpkin and potatoes and cook over medium heat for 10 minutes until par-cooked.
  • Remove vegetables from the pan, leaving the oil in the pan, and transfer them to the bowl with the beaten eggs and add rosemary and salt. Stir to ensure vegetable slices are well coated in the egg mix.
  • Add remaining oil to the pan then pour in the egg/vege mixture. Reduce the heat to low and cook slowly until the edges are cooked. Sprinkle over feta and place in oven to bake for 25-30 minutes or until set in the middle. Rest for 10 minutes before cutting into wedges or squares and serve either hot or at room temperature with your favourite chutney and a salad.


  • Only use pumpkin if it’s in season and affordable, otherwise substitute kūmara or more potato
  • Feta cheese freezes well so freeze any leftovers from a recipe
  • Feel free to use tasty cheese or parmesan instead of feta.
  • Growing your own herbs is easy and means you can add flavour to any meal for next to nothing.
  • This recipe includes eggs which are packed full of natural protein and essential nutrients for everyday health and wellness.

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