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Sliced frittata with one piece on it's side for inside view.

Kale, Pumpkin & Feta Frittata

  • Author: Caitlin Rule
  • Prep Time: 5 minutes
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: 6 serves 1x
  • Category: Breakfast
  • Method: Stovetop + Bake
  • Cuisine: Australian


This kale and pumpkin frittata is an easy, delicious vegetarian meal that you can enjoy for breakfast, lunch, or dinner!


  • 1/4 cup chopped coriander (cilantro) or parley leaves
  • 1/2 cup goat cheese or feta
  • Salt and pepper


  1. Preheat the oven to 350F/180C and grease an 8×8 baking dish with oil or line with parchment paper.
  2. Heat a large pan over a medium heat. Add onion and saute for one minute. Add the kale and cook for a further 2 minutes or until the kale has become soft and wilted. Remove from heat and allow to cool for a few.
  3. In a large bowl, whisk the eggs and yoghurt together, season with salt and pepper.
  4. Add the cooked pumpkin, kale, feta and herbs to the bowl and stir to combine.
  5. Pour into the baking dish and bake on 180C for 35 minutes or until cooked through.
  6. Remove the frittata from the oven then slice and serve!

Keywords: Pumpkin frittata, kale and pumpkin frittata