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Pumpkin and spinach frittata

Pumpkin and spinach frittata

Points® value
Total Time
30 min
5 min
25 min


Butternut pumpkin

300 g, chopped

Baby spinach

100 g, extra to serve

Olive oil

3 tsp

Brown onion

1 medium, chopped

Curry powder

2 tsp

Ground cumin

1 tsp

Ground turmeric

1 tsp


8 medium


1 medium


  1. Cook pumpkin in a saucepan of boiling water for 3-5 minutes until tender. Drain.
  2. Place spinach in a microwave-safe dish. Cover and microwave on high (100%) for 1 minute. Cool, chop coarsely and squeeze out any moisture.
  3. Heat oil in a non-stick, ovenproof frying pan over medium heat. Add onion, stirring, for 6-8 minutes or until softened. Stir in curry powder, cumin and turmeric. Cook, stirring, for 1 minute or until fragrant.
  4. Beat eggs in a large bowl. Season with salt and pepper. Stir spinach and pumpkin into onion mixture in pan. Pour over egg mixture and gently stir. Cook over low heat for 8-10 minutes or until almost set.
  5. Preheat grill on high. Grill frittata for 3-5 minutes or until set. Serve with extra baby spinach leaves and chopped tomato.