Vego Frittata


This is my interpretation of a pumpkin and leek lasagna from Australian Good Taste magazine.  I never would have thought that something with no meat could be SO tasty, such that I even relished leftovers!  It makes a great work lunch too.


  • A wedge of pumpkin, chopped into 1.5cm cubes
  • 250g of baby spinach
  • Clove of garlic, finely chopped
  • 6 free range eggs
  • 200g sliced mushrooms.
  • 1/3 cup of cream
  • 1 handful of chopped mixed fresh herbs (I used parsley, basil and oregano)
  • A handful of vintage cheddar cheese, grated

frittata 2.jpg


  1. Preheat oven to 200 degrees. 
  2. Microwave the pumpkin until cooked through.
  3. In a non stick frypan, heat up a tablespoon of olive oil; then saute the garlic until fragrant, but not brown
  4. Add the mushrooms, saute for a few minutes; then add spinach (washed) and saute until limp.
  5. Line a baking tray with nonstick baking paper (otherwise the egg will be baked into it and very hard to clean – if you can at all!).
  6. Lay the pumpkin over the paper; then scatter over the mushroom and spinach mix.
  7. Beat the eggs, add the cream, mix in the herbs and season generously with salt and pepper.
  8. Pour the egg mix over the veges; and scatter over the cheese.
  9. Bake for 40 – 50 minutes until set.
  10. Serve warm with a side salad, or cold with your lunch the next day.

2 Responses to “Vego Frittata”

  1. Anita Says:

    Yum, I just had a lovely frittata for lunch today too, with sweet potato instead of pumpkin, but still real tasty!

  2. Christopher Says:

    time for a new blog entry =)

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