Skip to main content

Pumpkin, spinach and brie frittata

Skip to IngredientsSkip to Method

For a quick and flavour-packed Italian-inspired breakfast, lunch or dinner, it's hard to go past this Pumpkin, spinach and brie frittata.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes
Pumpkin, spinach and brie frittata


  • 2 tbs olive oil
  • 12 Coles Australian Free Range Eggs
  • ½ cup (125ml) Coles Australian Thickened Cream
  • 120g baby spinach leaves, finely shredded
  • 200g brie, thinly sliced
  • 120g baby rocket leaves

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 200°C. Line a baking tray with baking paper. Place pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake for 20 mins or until tender.
  2. Step 2

    Meanwhile, whisk the eggs and cream together until well combined. Season with salt and pepper.
  3. Step 3

    Preheat grill on medium. Heat the remaining oil in a 20cm non-stick, ovenproof frying pan over medium-low heat. Arrange the pumpkin, spinach and brie in layers in the pan. Pour over the egg mixture. Lift and tilt the pan to distribute the egg. Cook for 6 mins or until almost set.
  4. Step 4

    Continue cooking the frittata under the preheated grill for 5 mins or until just set. Transfer to a serving plate. Sprinkle the frittata with rocket and serve with a rocket and cherry tomato salad.