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Pumpkin Frittata

Pumpkins give this simple staple, larder supper an autumnal twist. The added goats geese and honey finish it off with a bit of flare!
Monday nights in our house usually have frittata on the menu for supper. It’s the ultimate ‘use up’ dish – I hate food waste, and a frittata allows me to use up all the loose ends in my fridge ready for it to fill up again during the week!
Prep Time50 minutes
Cook Time40 minutes
Total Time1 hour 30 minutes
Course: Main Course
Keyword: cheese, eggs, pumpkin, vegetarian


  • 1 Baking tray
  • 1 large ovenproof frying pan


  • 1 small pumpkin or squash
  • 4 white onions
  • 3 red peppers
  • 8 eggs
  • 130 g mature cheddar cheese
  • 50 g goats cheese
  • 1 knob butter (or oil)
  • A ‘gluggle’ of balsamic vinegar
  • A handful of rosemary sprigs
  • Olive oil
  • Honey Drizzle of Kilduff Blossom honey or any other good quality honey


  • Pre heat the oven to 180C
  • Take one small pumpkin or squash and cut it in half, remove the seeds and chop into chunks. Spread the pumpkin chunks on a baking tray, drizzle with olive oil and  add some sprigs of rosemary. Roast for 40 minutes
    1 small pumpkin or squash, Olive oil, A handful of rosemary sprigs
  • While the pumpkin is roasting, peel and thinly dice the onions and chop the red peppers. Fry the onions and peppers with in a knob of butter or olive oil until soft and golden. Take your time, you should never rush an onion! Add a ‘gluggle’ of balsamic vinegar towards the end
    4 white onions, 3 red peppers, A ‘gluggle’ of balsamic vinegar, 1 knob butter
  • Crack 8 eggs into a bowl and give them a good whisk. Add in the cheddar cheese and onions and peppers, giving everything a good mix to combine
    8 eggs, 130 g mature cheddar cheese
  • Spread out the pumpkin in the pan you used to fry the onions and peppers and then pour the egg mixture over the pumpkin
  • Crumble a handful of goats cheese over the top followed by a good drizzle of honey and bake for 40 minutes until cooked through and golden on the top
    50 g goats cheese, Honey
  • Serve warm with a bundle of mixed salad leaves on the side

A farmers daughter from the south west coast of Scotland, Helen is a food writer who encourages parents and carers to get children gardening and cooking and educate the next generation about where their food comes from whilst championing Scottish farming. Not a trained chef, Helen is a good old fashioned home cook with a degree in history specialising in European feminism! She married a rugby player who unsurprisingly, despite being retired, still has a very healthy appetite and with three boys a lot of time is spent as a family in the kitchen cooking and making a mess.

| mrshelencross