Lunch

Pumpkin, Spinach and Feta Frittata is for Lunch.

Pumpkin, Spinach and Feta Frittata takes 15 minutes to prepare.

Pumpkin, Spinach and Feta Frittata takes 35 minutes to cook.

Pumpkin, Spinach and Feta Frittata makes 4 servings.

The ingredients for Pumpkin, Spinach and Feta Frittata are:

2 cups Butternut Pumpkin coursely chopped and cooked
1 cup Potato, peeled and coursely chopped and cooked
2 oz (60 grams) Fresh Spinach, @ 1 1/2 cups chopped
3 1/2 oz (100g) @ 1/2 cup Danish Style Feta Cheese, crumbled
1/3 cup Low Fat Cheddar or Colby Cheese, grated
4 large Eggs, beaten
1/2 tsp Onion powder
1/4 tsp Garlic powder
1 small Onion, finely sliced

Here is how you make Pumpkin, Spinach and Feta Frittata:

Heat oven to 425 F (220 C).Line 8" x 6" tray with baking paper and set aside.In a bowl combine all ingredients except the onion slices.Pour combined ingredients into prepared baking tray and sprinkle with sliced onions.Cook for @35 to 40 minutes, until firm.Number of Servings: 4Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

The nutritional information for Pumpkin, Spinach and Feta Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 225.2

• Total Fat: 10.5 g
• Cholesterol: 214.5 mg
• Sodium: 471.9 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 4.3 g
• Protein: 13.6 g

The dietary needs meet for Pumpkin, Spinach and Feta Frittata is Vegetarian