Pumpkin, Spinach & Feta Frittata Recipe | Butternut Squash Substitute

I first had this frittata on a Qantas flight many years ago and have craved it ever since. For the longest time, I was determined to be reunited with it once again by making it at home. After much determination and experimentation, I can report back that I’ve perfected the recipe! Once you’re done making this pumpkin, spinach and feta frittata, I can guarantee that your family and friends will be talking about it for ages. If you roast your pumpkin or butternut squash the night before, it will make this vegetarian frittata quick and easy to make.

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Pumpkin, Spinach & Feta Frittata Ingredients
• Kent pumpkin (sugar pumpkin or butternut squash) – 1kg (2.2lbs)
• 1 medium size onion
• 2 gloves of garlic
• 120g of spinach, washed and dried
• Extra-virgin olive oil
• 8 eggs
• ½ cup milk
• ½ tsp of salt
• ¼ tsp of black pepper
• ¼ tsp of dried rosemary
• ¼ tsp of dried thyme
• ½ block of feta (100g)
• ½ cup three-cheese blend

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