When I think of Easter Sunday, I think of slow mornings, relaxed shared meals, and food that feels nourishing but a little bit special. After a few weeks of sweet treats (hello, cacao everything), I wanted to bring you something savoury and satisfying — a dish that’s perfect for brunch, lunch, or somewhere in between.

Enter this Baked Pumpkin, Feta & Herb Frittata.

It’s golden and hearty, filled with roast pumpkin, caramelised onion, and creamy pockets of feta. Fresh herbs bring it to life, and just a whisper of smoked paprika and chilli gives it a beautiful depth. You can serve it warm or at room temperature, which makes it an easy and versatile option for entertaining.

Pair it with a crisp green salad or a loaf of crusty sourdough, and you’ve got a meal that looks as good as it tastes.

However you celebrate Easter — or even if you don’t — I hope this recipe inspires a moment of calm and joy around the table.

Serves 4–6

Ingredients
500g pumpkin, peeled and cut into small cubes
2 tablespoons olive oil
Sea salt & black pepper
1 red onion, thinly sliced
8 free-range eggs
½ cup milk (dairy or plant-based)
100g feta, crumbled
1 small handful fresh parsley, roughly chopped
1 teaspoon fresh thyme leaves (or ½ tsp dried)
Zest of ½ lemon
½ teaspoon smoked paprika
¼–½ teaspoon chilli flakes, depending on your heat preference
Optional: 1–2 tablespoons dukkah, for topping

Preheat the oven to 200°C (fan 180°C) and line a baking tray with parchment paper.

Toss the pumpkin cubes with 1 tablespoon of the olive oil, sea salt and black pepper. Roast for 25–30 minutes or until golden and tender.

While the pumpkin roasts, heat the remaining olive oil in a pan over medium heat. Add the sliced red onion and a pinch of salt. Cook for 10–12 minutes, stirring occasionally, until soft and caramelised.

In a large bowl, whisk the eggs with the milk, herbs, lemon zest, chilli flakes (if using), and a generous pinch of salt and pepper. Stir through the caramelised onion.

Grease a 20–23cm ovenproof dish or cast iron pan. Scatter the roasted pumpkin and crumbled feta across the base. Pour over the egg mixture.

Bake for 30-35 minutes or until just set and golden on top. It will take longer if you use a shorter, deeper dish.

Sprinkle with dukkah, extra herbs, or a little more feta to serve.

Add a crisp green salad and you’ve got a meal that tastes like sunshine and good company.