A very good frittata

The recipe for a roast pumpkin, spinach and feta frittata with a well dressed garden salad: the perfect lunch or light dinner

Apr 11, 2026

How have I lived without a French sauté pan for so long?

A lover of frittatas, crustless quiches, whatever you want to call them, having a pan like this (that can go on the hob and then be whacked in the oven) is a game changer for making them at home.

Here we’re going to grab a good piece of pumpkin (half a butternut or a wedge of Kent) and chop into smallish pieces before placing them into a baking dish, drizzling with olive oil and seasoning with salt and pepper before whacking in a hot oven to roast until lovely and gnarly.

Take our sauté pan and go in with some olive oil and a small diced brown onion and some garlic. Cook until softened and throw in a really good handful of chopped silverbeet or spinach along with a decent handful of fresh parsley and basil. Cook until wilted.

Arrange the roast pumpkin pieces on top of the spinach mixture in the pan.

Whisk together 8 large eggs, 50 grams of crumbled feta (or goats cheese), a splash of thickened cream, a small handful of grated cheddar cheese, a sprinkling of dried tarragon, a hit of some chilli flakes, a sprinkling of dried nutmeg and season with salt and pepper.

Now pour this eggy mixture over the pumpkin and spinach and bake in a moderate oven for 35 minutes of until set and golden brown on top.

Serve with a simple garden salad.

A good garden salad with an even better dressing

Go in with some well washed and chopped cos lettuce leaves, some halved cherry tomatoes, sliced Lebanese cucumber, sliced gherkins, finely sliced carrot, diced red capsicum, a sprinkling of dried cranberries, a sprinkling of sunflower seeds and some almonds.

Whisk together a simple dressing of some garlic, Dijon mustard, white wine vinegar, a sprinkling of sumac, a drizzle of honey and some olive oil and salt and pepper. Stir or shake well and dress the salad just before serving.