Recipe: Spinach & Pumpkin Fritatta

I LOVE fritatta!

Spinach and pumpkin fritatta

I probably make one a week, or at least every fortnight.

They are quick to make, relatively cheap, can be the product of a fridge and cupboard cull & they are rammed full of awesome stuff like protein, fibre, good fats & taste.

By the way, they are also awesome straight from the oven, cold the next day, or even blasted in the microwave for a quick lunch or snack.

Anywho, here is my recipe for a (pretty bloody tasty) spinach, pumpkin & mozzarella fritatta. Enjoy!

OK, as I said, these can be an awesome way to use up any stuff you have hanging about – this one was made with such items, but you can also just go ahead & grab the bits you need and/or sub out any stuff you don’t have or don’t like – the recipe is super forgiving!

Protein pow whey protein muffins

In fact, I was making these AMAZING protein pow choco blueberry muffins (which require pumpkin puree) when I found that I had some leftover – cue a fritatta!

RECIPE (makes 8-12 wedges):


  • 5 large free-range eggs
  • 1/3 cup pumpkin puree (I used canned, leftover from those yummy muffins)
  • 6/7 chunks of frozen chopped spinach, defrosted & squeeeeeeezed dry (mine was from Sainsburys)
  • Approx. 1/4 cup of pine nuts, toasted
  • 1 tbsp of teeny tiny capers, drained
  • 1 ball of light mozzarella
  • Pinch of dill
  • 1/2 tsp freshly ground nutmeg
  • Sea salt & pepper


  1. Preheat oven to gas 6ish, or equivalent. Grab a silicon case – I used round, square or rectangular would work too. Put the case on a baking tray, so it doesn’t puke its load everywhere when you try to move it.
  2. Chop the mozzarella in to good sized chunks and distribute over the base of the case (this goes deliciously gooey once it has cooked). Blob on dots of pumpkin puree. Sprinkle over the capers and the pine nuts.
  3. Crack the eggs in to a bowl, beat until combined. Add the squeezed out, defrosted spinach, the dill, nutmeg, s&p & whisk together.
  4. Pour gently over the bits on the case and give the tray a wiggle to make sure all of the egg works in and around the bits.
  5. Bung in the oven for around 25-35mins – keep an eye on it & grab it out when it is firm, but springy.
  6. Let it cool in the case, then slap it on to a board, chop it up in to either 8 or 12 pieces & eat that delicious little dude!

Approx macros (for 8 servings):

113kcals, 8.7g fat, 3.2g carbs, 6.6g protein

I like to serve it with salads – maybe a quinoa & cashew salad, a fennel and pecan salad or just a green salad. Other awesome filling combos are:

  • goats cheese and roasted butternut squash
  • pea, mint & feta
  • sweet potato, red pepper & halloumi
  • smoked bacon, asparagus & cheddar

Give it a go & lemme know what you think!

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