Pumpkin, spinach & Stilton frittata

Pumpkin, spinach & Stilton frittata

This pumpkin, spinach and Stilton frittata, is a recipe that I have created to use up last Christmas leftovers, and that can be great to use all the pumpkins leftovers for this Halloween.

The frittata is delicious, and it can be seved as an appetizer, starter or part of a main meal.

It great to use up all the typical Halloween and Christmas and provide a quick and tasty meal if accompanied by a fresh salad.

Enjoy it cut it in small squares for a Halloween themed party cold buffet,  or on its own for a light lunch or dinner with a rocket or kale salad on the side. Great also as a sandwich filler with a couple of thin sourdough rye bread.

Pumpkin, spinach & Stilton frittata

October 26, 2018
: 1
: Easy

A delicious and pumpkin, spinach & Stilton salad, good for a starter or light meal. Perfect to use up those Christmas leftover.


  • A small pumpkin chunk (lightly steamed)
  • a handful of spinach leaves
  • 2 eggs
  • few Stilton crumbs
  • 1 garlic clove
  • A sprinkle of nutmeg
  • A sprinkle of olive oil
  • Step 1 Whisk the eggs and once ready add half of the pumpkin. Mash it up and a small pinch of nutmeg.
  • Step 2 Sprinkle some olive in a 20 cm non stick pan,add the garlic clove peeled and cut in half, and gently let the spinach sweat for a couple of minutes until soft. Add the remaining of pumpkin, and let it sweat another minute in the pan.
  • Step 3 Add the crumbled Stilton cheese to the eggs mix, and then pour it in the hot pan. Lower the heat, and cover with a lid to let it cook. Once ready turn the frittata and cook the other side.



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Rocket, walnuts and Grana Padano cheese salad

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