Pumpkin, Spinach, and Feta Frittata

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 cups cubed fresh pumpkin
• 1 (10 ounce) potato, peeled and coarsely chopped
• 4 1/2 ounces fresh spinach, chopped
• 7 ounces crumbled feta cheese
• 3/4 cup shredded Cheddar cheese
• 8 eggs, lightly beaten
• 1 small red onion, thinly sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C).

2. Place the pumpkin cubes and chopped potato in a pan of boiling water and cook about 10 minutes until tender. Drain well.

3. Heat a dry nonstick ovenproof skillet over medium heat. Add the sliced red onion and cook about 5 minutes, stirring, until softened.

4. Add the chopped spinach and stir for about 2 minutes until wilted.

5. Return the drained pumpkin and potato to the skillet and stir for about 2 minutes to combine with the onion and spinach.

6. In a bowl, mix the beaten eggs with the crumbled feta and shredded Cheddar. Pour evenly over the vegetables in the skillet.

7. Cook on the stovetop over medium-low heat for about 5 minutes, until the edges begin to set.

8. Transfer the skillet to the oven and bake 12 to 15 minutes, until the eggs are set in the center and reach 160°F (71°C). Rest 5 minutes, then cut into wedges to serve.