Pumpkin, Spinach and Kale Frittata

Glutenfree Dairyfree   Vegetarian

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5 eggs
2 spring onions/ scallions (finely chopped)
1 cup baby spinach leaves
1 cup kale leaves
1 bunch broccoli
(whole head, finely chopped)
1 cup diced cooked / steamed pumpkin
Optional seasonings – garlic, cayenne pepper, salt and pepper, herbs
Optional ¼ cup goats cheese if
allowed (crumbled)
Optional mushrooms, capsicum/peppers, seasonal tomatoes.


4 Servings

25 Minutes Total Time

  1. First, pre heat the oven to 230C / 425F.
  2. Next, beat the eggs with a fork. In a baking dish layer all the other ingredients and pour over the egg. Add seasonings of your choice. Place baking dish or sheet in the oven and bake for 20-25 minutes or until cooked through.
  3. To serve, remove from oven and cut into squares.
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