Roasted Pumpkin Frittata with Goat Cheese and Arugula Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian frittata built on roasted pumpkin, eggs, and goat cheese, served with a fresh arugula and balsamic salad. Butternut squash or sweet potatoes are easy substitutes for the pumpkin.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- For the pumpkin
- 1 small pumpkin
- 1 teaspoon olive oil
- Seeds from pumpkin
- sprinkle of salt
- For the Frittata
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 2 ounces goat cheese
- 4 eggs
- 1/2 cup milk
- For the salad
- 1/8 teaspoon salt
- 2 handfuls of arugula
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- (pumpkin seeds/goat cheese)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 434mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1411mg
- Calcium
- 205mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 434MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.