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Pumpkin & Herb Frittata

pumpkin frittata recipe | Perpetual Wellbeing

Pumpkin & Herb Frittata

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If you’re looking for something really easy to make, that’s super-nutritious and can be eaten for breakfast, lunch or dinner, you can’t go past a frittata! This Pumpkin Frittata with herbs is so delicious plus it can be eaten cold and any surplus can be frozen for later use.


  • 1⁄2 kg of pumpkin
  • 1⁄2 tablespoon sesame or extra-virgin olive oil
  • 1⁄2 tablespoon of unsalted butter
  • 1 large onion sliced finely
  • 2 cloves of garlic, diced
  • 4 eggs
  • 250 gm of low-fat cottage cheese
  • 1 tablespoon of honey
  • 1 teaspoon of nutmeg
  • 1 tablespoon of dried mixed herbs
  • 1 cup finely chopped fresh mixed herbs (chives, basil, parsley)
  • Pinch of sea salt
  • Pinch of black pepper


Preheat the oven to 220o C.
Heat oil in a frying pan and add the finely sliced onion and diced garlic and sauté until soft.
Steam the pumpkin in the saucepan and steamer and then mash.
Using the large mixing bowl, combine the mashed pumpkin with the cooked onion & garlic, unsalted butter, cottage cheese, honey, nutmeg, dried mixed herbs and finely chopped fresh mixed herbs.
Line base of the casserole dish with baking paper. Pour in mixture and bake covered for 20 minutes.
Uncover and bake for a further 25 minutes until firm and golden.

Serve with your salad of choice.

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