Simply Scratch · by Laurie McNamara★ 5.0 (1)
Roasted Pumpkin Kale and Feta Frittata
NUTRITION · PER SERVING47M COOK
CAL 17%·PRO 39%
CARBS 27G32% OF CAL
6G FIBER16G OTHER6G TOTAL SUGAR
FAT 18G47% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-packed frittata with roasted pumpkin, kale, mushrooms, feta, and pasta baked together with eggs. A satisfying meatless breakfast that's great for meal prep.
mainamericanegg disheggs🍪 sheet pan🍳 skillet🔥 ovenvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 teaspoons olive oil (divided)
- 3 cups pumpkin (diced, use a pie pumpkin)
- 1 teaspoon ground sage
- 1/2 teaspoon paprika
- kosher salt
- freshly ground black pepper
- olive oil spray
- 1/2 a medium red onion (diced)
- 1 clove garlic (minced)
- 8 ounces button mushrooms (sliced )
- 2 to 3 cups baby kale (or a few handfuls)
- 1½ cups leftover cooked pasta
- 8 large eggs
- 1/4 cup feta cheese (crumbled)
- green onions (sliced, for serving)
- parsley (minced, for serving)
At a glance
PER SERVING · TIME 47M
CAL 17%·PRO 39%
CARBS 27G32% OF CAL
6G FIBER16G OTHER6G TOTAL SUGAR
FAT 18G47% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 22m
- Sodium
- 653mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1006mg
- Calcium
- 177mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.