Slim By Nature’s

Roast Pumpkin, Caramelised Onion & Goats Cheese Frittata

Looking for an easy, speedy dish to cook up and meal prep for the week ahead? Well look no further!

Looking for an easy, speedy dish to cook up and meal prep for the week ahead? Well look no further! We have just the thing, this low-carbohydrate, high-protein frittata is the perfect lunch to pack to work. We have topped the frittata with soft chunks of goats cheese – these add a great richness to the dish, whilst also providing a serve of healthy fats and boost of protein. Roasting the butternut pumpkin in our Slim By Nature Sunday Roast Seasoning adds a great hit of flavour which is then carried through into the frittata, bringing flavours of thyme, garlic, rosemary and oregano.

Slim By Nature’s

Roast Pumpkin, Caramelised Onion & Goats Cheese Frittata

Category Lunch
Serves 8 people
Prep Time 15 minutes
Cook Time 60 minutes


  • 600g butternut pumpkin, peeled, cut into 2cm cubes
  • 1.5 tbsp extra virgin olive oil
  • 1 tbsp SBN Sunday Roast Seasoning
  • 1 medium red onion, thinly sliced
  • 10 eggs
  • ½ cup skim milk
  • 2 cups baby spinach, roughly chopped
  • 100g goats cheese
  • Fresh leafy greens, to serve
  • 1 lemon, cut into wedges


1. Preheat oven to 200°C/180°C (fan forced). Line a large baking tray with baking paper. Place pumpkin pieces in a medium bowl add one tablespoon of oil and SBN Sunday Roast Seasoning. Toss well to coat. Transfer to lined baking tray. Place in pre-heated oven and cook for 30 minutes.

2. Meanwhile, heat the remaining oil in a medium saucepan over moderate heat. Add red onion and reduce heat to low. Sauté for five minutes or until soft and caramelised. Remove from pan and set aside.

3. Combine eggs and milk in a large mixing bowl. Whisk well to combine. Add cooked onion, cooked pumpkin and baby spinach. Mix well to combine. Line and lightly grease a 20cm x 30cm baking dish and then pour the mixture into the pan. Scatter crumbled goats cheese across the top of the frittata. Loosely cover pan with aluminum foil and place in pre-heated oven. Bake for 20 minutes, then remove cover. Return to oven for a final 10 minutes or until frittata is lightly browned and firm to touch.

4. Remove from oven and allow to cool in pan for 10 minutes before slicing. Slice into eight pieces and serve with a side of greens.

Special Diet & Substitutions

Nut Free

Want to make it Gluten Free?

Substitute the panko breadcrumbs for gluten-free breadcrumbs or quinoa flakes.

Vegetarian Suitable

Leftover guidelines

Leftover frittata pieces can be stored in the fridge in an airtight container for up to three days.

Frittata pieces can be frozen in an airtight container for up to two months.

Nutritional information

Kilojoules 735kJ
Protein 11.8g
Fat Total 10.4g
Saturated Fat 3.7g
Carbohydrates Total 8.0g
Sodium 355mg
Sugars Total 5.9g

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