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Pumpkin and fetta frittata

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  • Gluten free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • No added sugar
  • Vegetarian

For a delicious weeknight meal and, if you're lucky, lunch the next day, this Pumpkin and fetta frittata recipe delivers the goods!

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, + 5 mins cooling time
Pumpkin and fetta frittata


  • 500g pkt Coles Australian Diced Butternut Pumpkin
  • 1 small red onion, cut into thin wedges
  • 1 garlic clove, crushed
  • 6 Coles Australian Free Range Eggs
  • 2 tbs milk
  • 100g fetta, crumbled
  • 2 tbs pepitas (pumpkin seeds)
  • Basil pesto, to serve
  • 60g pkt Coles Australian Baby Rocket

Nutritional information

Per Serve: Energy: 1149kJ/275 Cals (13%), Protein: 19g (38%), Fat: 16g (23%), Sat fat: 6g (25%), Carb: 12g (4%), Sugar: 9g (10%), Fibre: 4g (13%), Sodium: 439mg (22%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Spray a 22cm (base measurement) ovenproof non-stick frying pan with olive oil spray. Place over medium-low heat. Add the pumpkin and onion. Cook, stirring occasionally, for 6-8 mins or until pumpkin is golden and onion softens. Add the garlic and cook for 1 min or until aromatic.
  2. Step 2

    Whisk eggs and milk in a large jug. Season. Pour the egg mixture evenly over the pumpkin mixture in the pan. Sprinkle with fetta and pepitas. Bake for 10 mins or until just set. Set aside in the pan for 2 mins to cool slightly. Cut into wedges.
  3. Step 3

    Just before serving, drizzle frittata with the pesto. Serve with the rocket.

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