• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Recipe Search
  • Produce Guides
  • Stock a Pantry
  • Component Cooking
  • Search
  • Instagram

Naturally. logo

3 01.2.13 Arugula

Roasted Pumpkin Frittata with Goat Cheese and Arugula Salad

Roasted Pumpkin Frittata with Goat Cheese

The beginning of the year is a great time to start fresh, especially with eating (even though I’d much prefer to start fresh with summer produce, winter produce will do).

Pumpkin

I always feel sluggish after the holidays. The heavy meals coupled with going out to eat with friends and family that are home always leave me less than happy. I tend to sleep longer, get more acne, and feel (overall) lazy. And so, I use the beginning of January to assess my eating habits. I clean out the refrigerator, jot down ideas for new recipes, and head to the store to start anew.

sliced pumpkin

I don’t abide by the idea of cleanses or anything of that nature, I simply get back into my rhythm of a whole-foods diet. More plants, beans, and grains. Also with being sick, I’ve stopped my coffee intake and made the switch to tea. I’m always amazed at how much better I feel.

Roasted Pumpkin Frittata with Goat Cheese and Arugula Salad

Small changes make such a big impact!

Roasted Pumpkin Frittata with Arugula Salad

Print

Roasted Pumpkin Frittata with Goat Cheese and Arugula Salad

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
Print
Pin

Description

Cutting a pumpkin can sometimes be a pain- butternut squash or sweet potatoes make a nice (and easy) substitute.


Ingredients

  • For the pumpkin
  • 1 small pumpkin
  • 1 teaspoon olive oil
  • Seeds from pumpkin
  • sprinkle of salt
  • For the Frittata
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 2 ounces goat cheese
  • 4 eggs
  • 1/2 cup milk
  • For the salad
  • 1/8 teaspoon salt
  • 2 handfuls of arugula
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • (pumpkin seeds/goat cheese)

Instructions

  1. Preheat oven to 375˚.
  2. Take pumpkin and cut off top. Slice in half and scoop out the insides, reserving seeds for roasting. Cut each side in half and from there, cut each quarter of pumpkin into 1″ strips. Continue to cut pumpkin in to 1″ cubes and slice off shell on each piece. Cut pumpkin pieces in to ½” pieces. Toss with 1 teaspoon olive oil and roast until tender, 25 minutes.
  3. Rinse seeds, removing any pumpkin left on them and pat dry on a towel. Spread out on a baking tray, sprinkle a pinch of salt, and roast until crispy, 18-20 minutes.
  4. In an 8″ cast iron skillet, heat 2 teaspoon olive oil over medium-low. Add minced garlic and cook until fragrant, 1-2 minutes. Whisk together eggs, milk, and 1/8 teaspoon salt. Add roasted pumpkin and egg mixture to pan. Increase heat to medium and let cook until bottom begins to set, 5-6 minutes.
  5. Transfer skillet to oven and continue to cook until top is set, another 8-10 minutes.
  6. While frittata is baking, whisk together olive oil and balsamic vinegar. Toss with arugula, pumpkin seeds, and goat cheese.
  7. When frittata is done, serve warm with salad on top.

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

 

 

3

Categories: Arugula Tags: goat cheese

Previous Post: « Sweet Potato Soup (and the New Year)
Next Post: Blueberry Maple Corn Cake »

Reader Interactions

Comments

  1. Aubrey says

    01.2.13 at 11:42 am

    I want to start cooking more fish recipes in 2013

    Reply
  2. alison says

    01.2.13 at 11:43 am

    Beautiful images Erin! I love Michael Pollan’s books, he has a great way of making things seem so simple.

    Reply
  3. Veronica Demtchouk says

    01.2.13 at 11:44 am

    I would love to cook more with kale! it’s such a super green, and i hope to take more opportunities to show its glory to my family!

    Reply
  4. Mary says

    01.2.13 at 11:45 am

    Hmm I think I’d like to cook more with a few things that are one trick ponies for me…tahini (hummus), almond butter (almond butter sandwich)…try to add some variety!

    Reply
  5. Marika Athens says

    01.2.13 at 11:46 am

    Lentils – fits my budget and health eating needs 🙂

    Reply
  6. dmarg says

    01.2.13 at 11:50 am

    I want to do more spaghetti squash recipes. It’s such a versatile vegetable.

    Reply
  7. Athena Roth says

    01.2.13 at 11:52 am

    I want to try to work with rhubarb-never have and it looks interesting! Happy New Year!!

    Reply
  8. Deborah Kosberg Cotler says

    01.2.13 at 11:52 am

    Beans! Big ones, small ones, red ones, black ones, flat ones, round ones….love all kinds and as another poster mentioned, they are good for my budget.

    Reply
  9. spiralgal says

    01.2.13 at 12:01 pm

    I just bought a Hurom Juicer and plan to make a fresh juice most days. I started last year (2012) with apple, ginger, lemon juice and want to drink more green juices this year.

    Reply
  10. Finding the Kitchen says

    01.2.13 at 12:08 pm

    I love your new photography look with the darker background! I want to figure out how to achieve that myself! Lovely, lovely.

    Reply
  11. Jess L says

    01.2.13 at 12:08 pm

    I would like to cook more.. cultural food. I feel like a lot of food I eat has lost any cultural significance and I would like to go back more to my Asian heritage. Plus, cultural foods have a lot of history behind the flavors. (:

    Reply
  12. Dee Ann says

    01.2.13 at 12:08 pm

    Beets sound good…especially roasted. Super pretty too.

    Reply
  13. kaitlyn burns says

    01.2.13 at 12:09 pm

    I want to cook more with shallots! I have a stock-pile and need to use them up!

    Reply
  14. Michelle Easton says

    01.2.13 at 12:11 pm

    I got a spiralizer for Christmas so I’d love to make more raw “noodle” dishes – zuchinni, beet, sweet potato!

    Reply
  15. ale norris says

    01.2.13 at 12:18 pm

    i would really like to cook more with beans/lentils. i’m pescetarian and would love to be able to incorporate more protein in to my diet with some delicious beans!
    ale @ http://24thru30.blogspot.com

    Reply
  16. Katie says

    01.2.13 at 12:23 pm

    I am hoping to cook with more fresh products in 2013, and also come up with more recipes that I can use throughout the week.

    Reply
  17. Cynthia says

    01.2.13 at 12:25 pm

    i want to cook more black eyed peas. i ate them yesterday and couldn’t think of a reason why i on’t eat them more often.

    Reply
  18. Tricia says

    01.2.13 at 12:33 pm

    this looks delicious! i love arugula. this year i’d like to cook with more beans and lentils! the real deal too – less canned and more that i soak/cook myself.

    Reply
  19. Emma says

    01.2.13 at 12:54 pm

    This recipe looks delicious! I’d love to cook with greens more often.

    Reply
  20. Jen says

    01.2.13 at 1:04 pm

    Yummy! I want to cook more beans and greens.

    Reply
  21. Liz DellaCroce says

    01.2.13 at 1:11 pm

    This looks beautiful!! And so satisfying. I have been dying to make more frittatas!

    Reply
  22. Caley says

    01.2.13 at 1:18 pm

    i’m hoping to make a new recipe every week this year. more raw vegetables in my diet and less processed sugar. thanks!

    Reply
  23. Warm Vanilla Sugar says

    01.2.13 at 1:22 pm

    This is such a lovely idea – and totally great for any meal!

    Reply
  24. Kari says

    01.2.13 at 1:28 pm

    I would like to cook with more sweet potato. 🙂

    Reply
  25. Meatballs&Milkshakes says

    01.2.13 at 1:37 pm

    This year I want to cook with more whole grains and tofu, it’s going to be a more healthy year!

    Reply
  26. Emily R. says

    01.2.13 at 1:44 pm

    I’d like to cook with more greens and veggies I normally dislike (OK, hate). I know I’m going to need to get past it someday!

    Reply
  27. Eileen Weale says

    01.2.13 at 1:49 pm

    I would love to cook more greens – any greens and bitter is better

    Reply
  28. Kristin says

    01.2.13 at 1:55 pm

    I am already a big fan of cooking with all sorts of veggies. This year I would like to cook with more lentils of all varieties.

    Reply
  29. Stephanie Wise says

    01.2.13 at 2:07 pm

    I plan to cook more with seafood this year. I don’t know why, but it kind of freaks me out to cook/bake it. I’m going to put on my big girl pants and do it this year, though! 🙂

    Reply
  30. hugin says

    01.2.13 at 2:15 pm

    I’d like to learn to incorporate more greens besides {kale, chard, arugula, spinach} — so using things like dandelion greens more often, and figuring out ways to consume {turnip greens, kohlrabi greens, etc.} that aren’t just soup. 🙂

    Reply
  31. Anastasia Darling says

    01.2.13 at 2:23 pm

    I would like to do more with all types of squash–but mostly with spaghetti and butternut squash.

    Reply
  32. alessia says

    01.2.13 at 2:42 pm

    I’d love to find new ways of cooking beets and turnips (roots in general, really..) because they are so good for you..they are powerhouse food, sooo underrated! Love your blog keep up the good work!

    Reply
  33. Brandy says

    01.2.13 at 2:51 pm

    I’m going to try to cook with more fake-meats. My boyfriend always complains that he’s not full after vegetarian meals so I want to try to give him more substantial things (in his mind).

    Reply
  34. Ingrid says

    01.2.13 at 2:51 pm

    I want to cook more with spinach and shitakes mushrooms. I love the way they feel in my body. Cheers, Ingrid

    Reply
  35. Melissa says

    01.2.13 at 2:54 pm

    More varieties of beans!

    Reply
  36. Gina says

    01.2.13 at 3:03 pm

    I’d love to start cooking with quinoa.

    Reply
  37. Ashley C says

    01.2.13 at 3:04 pm

    I would love to bake more of my own breads and sprout more of my own beans and seeds!

    Reply
    • hrh says

      01.3.13 at 12:21 pm

      i accidentally sprouted my black eyed peas this year…i wanted to keep the sprouts but they started to fuzz over.

      Reply
  38. [email protected] says

    01.2.13 at 3:27 pm

    What a fun giveaway!! This looks amazing too! I want to cook with more winter produce, like pumpkin, butternut squash and zucchini! We’ve got a little one who just started eating solids, so those are his foods of choice right now! 🙂

    Reply
  39. Michelle K. Martin says

    01.2.13 at 3:45 pm

    I am hoping to begin to cook more variety of grains. In 2012 I really started to explore all the seasonal produce, but we are always accompanying meals with either brown rice or quinoa. Would love to branch out and try some new ones!

    Reply
  40. Danielle says

    01.2.13 at 4:15 pm

    I’d like to incorporate more kale into my cooking.

    Reply
  41. Laura @FoodSnobSTL says

    01.2.13 at 4:55 pm

    I really want to bake more with coconut flour. This recipe looks so good by the way!!

    Reply
  42. bluegreen says

    01.2.13 at 5:17 pm

    i’d like to get more comfortable with whole grains. i did some of this in 2012, but only really scratched the surface… i’d also like to work more with asian foods, particularly indian and malaysian and the like. intimidating, but so rewarding!

    Reply
  43. Steel Springs says

    01.2.13 at 5:17 pm

    I’d like to cook and eat more turnip greens.

    Reply
  44. serena says

    01.2.13 at 5:18 pm

    I’m going to start cooking with more whole grains, lentils, and beans, and I’m looking forward to it!

    Reply
  45. Alexis says

    01.2.13 at 5:22 pm

    On my list of things to make this year: bean sprouts and some more infused olive oils. And making more breakfast cereals for myself.

    Reply
  46. abby says

    01.2.13 at 5:24 pm

    i would love to make more soup! especially during the colder months.

    Reply
  47. Kelly Richardson Weekes says

    01.2.13 at 5:37 pm

    Oh Erin…I think I am becoming obsessed with your recipes. We just ate the bulgar chick pea chili…wow. I want to cook with more grains this year.

    Reply
  48. erin klegstad says

    01.2.13 at 5:56 pm

    I’m planning to cook more veggies and with flavorful seasonings. Happy 2013!

    Reply
  49. Olivia Chrash says

    01.2.13 at 6:46 pm

    For the new year I would love to be able to cook more with asparagus and artichokes! Happy New Year!!

    Reply
  50. toni says

    01.2.13 at 8:04 pm

    I really need more veggies in the new year!!! I think I will check out some vegetarian dishes to get my family’s intake higher 🙂

    Reply
  51. Pri says

    01.2.13 at 8:11 pm

    I want to incorporate a diversity of veggies into my cooking… unique ones that I don’t ordinarily use like leeks, acorn squash, etc!

    Reply
  52. Ashley says

    01.2.13 at 8:22 pm

    I want to cook more with beets. They’re so bright and colorful!

    Reply
  53. Debbie says

    01.2.13 at 8:30 pm

    I’d like to explore the world of mushrooms

    Reply
  54. Claire RM Lasnier says

    01.2.13 at 8:44 pm

    I continue to keep coming back to your page looking for recipes. Thanks for sharing!

    Reply
  55. [email protected] says

    01.2.13 at 8:52 pm

    I want to cook more fish! I always order it when out but never make it at home!

    Reply
  56. JenB says

    01.2.13 at 9:00 pm

    2012 was all about quinoa and coconut oil (not because of the blog, lol)….2013 will focus on cutting out as much processed food as possible (we do this already as far as HFCS and hydrogenated oils), baking more and using our new slow cooker.

    Reply
    • JenB says

      01.2.13 at 9:01 pm

      oh, and more vegan cooking as my husband has recently cut dairy from his diet.

      Reply
  57. laura says

    01.2.13 at 9:03 pm

    I’d like to use brussel sprouts more…your blog is helping me with this!;)

    Reply
  58. Krista says

    01.2.13 at 9:04 pm

    I’m in the middle of The Omnivore’s Dilemma right now. :o) I’d really like to do more homemade soup, and work on my bread baking skills.

    Reply
  59. [email protected] says

    01.2.13 at 9:17 pm

    QUINOA!! Now if i could only find the flour. I got a quinoa cookbook for christmas. so excited.

    Reply
  60. Jennifer Parks says

    01.2.13 at 9:26 pm

    Kale. I’ve been playing with it lately but need to up my game. My eight month old daughter loved the crispy roasted kale I made her this week but she despised the steamed kale. I need more experience with it.

    Reply
  61. Elizabeth Birnbaum says

    01.2.13 at 9:36 pm

    My friend raises goats and so I have a ton of chevre to deal with and this seems like a great way to go! Yummmy!

    Reply
  62. Ben Goldberg says

    01.2.13 at 10:47 pm

    I want to learn to not only be a better bread maker, but also be creative in creating grainy, tasty breads.

    Reply
  63. Sara Nielson Pratt says

    01.2.13 at 10:49 pm

    I want to cook with more dried beans!

    Reply
  64. Jessica Kozlowski says

    01.2.13 at 10:49 pm

    This recipe calls for the ingredient-pumpkin! No more pumpkin purée out of a can for this lady.

    Reply
  65. Matilda Ross says

    01.3.13 at 12:17 am

    Frittata sounds perfect. My food challenges for 2013 are pigs trotters (actually a challenge left over from 2012, bought them at the end of December but holiday food took over), home made cannoli (shells and all) and a propper cassoulet.

    Reply
  66. Clarissa says

    01.3.13 at 1:28 am

    In 2013, both mine and my boyfriend’s goal is to learn how to make bread, especially sourdough. And of course, keep cooking delicious foods like this!

    Reply
  67. Jenny Halseth-thompson says

    01.3.13 at 4:55 am

    It’s not really one ingredient- but I want to make more visits to the farmers’s market this year! We had to give up our CSA this past year – my hubby had kidney stones the year prior- potentially from the overabundance of okra and other vegies we were getting in our CSA- no stones this year as we stuck to more basic vegies- but I miss my CSA surprises each week!!

    Reply
  68. Eileen says

    01.3.13 at 4:56 am

    I’d like to feel more confident with fish!

    Reply
  69. Karen Sue Lee says

    01.3.13 at 5:55 am

    I’m always a little intimidated by figs. How to prepare them and how to use them raw & cooked. I would like to explore their use in savory dishes too, with onions, cheese, etc.

    Reply
  70. monica copeland says

    01.3.13 at 5:58 am

    I have been working out everyday for over a year now. It seems like I am at a plateau, and I am ready to get serious about my health. I would love a copy of your book about eating well.
    Monica

    Reply
  71. Ashley Miller says

    01.3.13 at 7:08 am

    Lentils. I’ve been a vegetarian for two years now. I use beans, quinoa and veggies for most of my meals. I would love to start using lentils more.

    Reply
  72. Lissa Decker says

    01.3.13 at 7:55 am

    I want to incorporate more whole grains in general and, more specifically, the “pseudo grains” – amaranth, quinoa, and buckwheat.

    Reply
  73. Catherine says

    01.3.13 at 8:05 am

    This sounds wonderful! I have roasted butternut squash from an overabundant CSA in my freezer.

    Reply
  74. Cas says

    01.3.13 at 8:29 am

    I love that you use the whole pumpkin. In the past I’ve been daunted with the task of the “whole” pumpkin , but I am definetely going to give it another try . Thx for the great recipe!

    Reply
  75. Kelly Mysliwczyk says

    01.3.13 at 8:36 am

    This year I would like to find a way to incorporate more veggies so that my fiance and daughter will actually eat them!

    Reply
  76. Emma says

    01.3.13 at 8:54 am

    I’m excited to begin cooking with swiss chard and kale more often! Gotta love the leafy greens. Your frittata looks delish. I must try, but roasted pumpkin is such a hassle sometimes…

    Reply
  77. nik says

    01.3.13 at 9:16 am

    Probably would be spinach. I love it!

    Reply
  78. Jennifer Ward Trimmier says

    01.3.13 at 10:32 am

    I get a lot of kale in my winter CSA and always end up giving a lot of it away because I’m not sure what to do with it. This year I plan to use it all!

    Reply
  79. Kevin says

    01.3.13 at 10:47 am

    I’d like to cook more veggies overall, but with various squash varieties in particular. More veggies and whole grains, less animal proteins.

    Reply
  80. Jessica Pezley says

    01.3.13 at 11:54 am

    I’ve discovered the brilliance of brussel sprouts and want to cook more with the guys! Once upon a time, I loathed brussel sprouts. My dog, not coincidentally, was fed large portions of them- slid stealthily underneath the table cloth for him on a platter of my hand. I tried them again recently and realized it’s now love. I need to make up for lost time!

    Reply
  81. Laura @ Gluten Free Pantry says

    01.3.13 at 11:58 am

    What a nourishing and tasty frittata! I want to cook more with chard and kale in 2013.

    Reply
  82. Erin says

    01.3.13 at 11:59 am

    Mushrooms, especially ones I haven’t yet tried, like oyster mushrooms.

    Reply
  83. Christinr says

    01.3.13 at 11:59 am

    I’d like to cook more w high protein ingredients that isn’t animal based!

    Reply
  84. Shawn says

    01.3.13 at 12:03 pm

    Avocados, since they are DELiSH and available year round. Also, recipes to use flour alternatives- arrow root, Garbanzo flour, etc. thanks! Love the book!

    Reply
  85. ksukeena says

    01.3.13 at 12:18 pm

    squash and mushrooms for me

    Reply
  86. christina says

    01.3.13 at 12:19 pm

    i’m planning to cook up more big pots of grains, beans, and lentils and cut back on pricey and processed faux-meats. i’d also like to do more improvisational cooking — i’ll be keeping more veggies on hand to cook up for quick stir fries, tacos, etc, to avoid the default of going out to eat.

    Reply
  87. hrh says

    01.3.13 at 12:23 pm

    i’d like to get more fish and kale into my cooking repertoire

    Reply
  88. Jocelyn Delk Adams says

    01.3.13 at 12:27 pm

    This sounds quite lovely. I am a big fan of goat cheese in frittatas and omelettes.

    Reply
  89. Brooke says

    01.3.13 at 12:28 pm

    I want to cook more with quinoa. It is so versatile & can be used in all sorts of recipes.

    Reply
  90. Rachael says

    01.3.13 at 12:28 pm

    That looks amazing! I love goat cheese! this year I want to cook with greens more often-I just picked up some baby kale.

    Reply
  91. Emily L says

    01.3.13 at 12:29 pm

    i’d like to incorporate grains such as a farro and bulgar into my diet

    Reply
  92. Jen says

    01.3.13 at 12:40 pm

    Just found your lovely blog and it is stunning. I am hoping to have more success with a garden this year, it will be my third attempt. Eating homegrown food is the best; I just have to figure out how to grow it well!

    Reply
  93. Monica Craggs says

    01.3.13 at 12:43 pm

    Inspired by your post, I want to eat more squash. Winter squash, summer squash, any squash! I love cooking with it, but so often winter squashes take a lot of effort. I want to look past that and incorporate these wonderful foods into my diet more. As a vegetarian, squash can add such variety!

    Reply
  94. cheri says

    01.3.13 at 12:47 pm

    I’m planning to continue cooking with lots of herbs for seasoning.

    Reply
  95. Mary Ann says

    01.3.13 at 1:24 pm

    Greens! Grown here in my garden! In NC, that is not too hard a thing to do. I’m waiting on the soil to dry a bit and then to plant some kale. I have collards in the ground now, peas will go in the first of Feb. Food from our farm tastes the best and is the freshest 🙂

    Reply
  96. karen cox says

    01.3.13 at 1:32 pm

    Kale!! Just discovered kale chips – would like to find a variety of ways to incorporate kale into our diet!

    Reply
  97. Julia @ A Cedar Spoon says

    01.3.13 at 2:20 pm

    I am trying to incorporate more green veggies into my diet. This dish looks amazing–beautiful photos too!

    Reply
  98. Erika Meir says

    01.3.13 at 2:37 pm

    Thank you for the inspiration and support for fine tuning the body with nutrition and wise practices! The people around me want more decadence rather than healthso, I need your

    Reply
  99. Jessica Gilbert says

    01.3.13 at 2:37 pm

    i want to use more coconut oil!

    Reply
  100. Erika Meir says

    01.3.13 at 2:40 pm

    To complete that thought: I need your edification! I want to cook more collards this year. I am a bit collard shy.

    Reply
  101. Harini says

    01.3.13 at 3:40 pm

    Happy new year! I love greens, but I tend to stay away from the winter root vegetables. So I’d like to experiment cooking more with parsnips, turnips, rutabagas, and family.

    Reply
  102. Julie G says

    01.3.13 at 3:50 pm

    Your recipe looks lovely! I saw the post on pintrest and it seems you have captured many people’s thought process about eating for the new year!

    I have always liked Kale, but used it sparingly. My new goal is to see how I can incorporate into my meal plans at least once per week!

    Good luck with your goal and Happy Healthy New Year!

    Reply
  103. sarahem says

    01.3.13 at 3:59 pm

    Kale and other hearty greens always make me feel healthier when I eat them, so I definitely want to start using them more.

    Reply
  104. Grace Stubee says

    01.3.13 at 4:28 pm

    I’d love to cook more Australian native plants (since I moved to Sydney from D.C) such as wild parsnip and currants!

    Reply
  105. Alicia says

    01.3.13 at 4:34 pm

    I have two: Fennel and Spaghetti Squash. I’m fairly new to and in love with both. The fennel for the great flavor, the squash for the fantastic texture.

    Reply
  106. Ioanna says

    01.3.13 at 4:37 pm

    Happy new year!!! This year I would like to cook more lentils. I feel that I cook too much beans that they have taken over my legumes palate…

    Reply
  107. Bell says

    01.3.13 at 4:52 pm

    happy new years Ella!!!! thank you so much for your posts! i love your photography and recipes!!! a food i would like to start working with more is tofu/tempeh!

    Reply
  108. Jessica says

    01.3.13 at 4:59 pm

    I’ve just gotten into the whole quinoa (and other interesting grains) thing, so I’m looking to do more with it this year.

    Reply
  109. Arianna says

    01.3.13 at 5:41 pm

    I would like to cook more with coconut oil

    Reply
  110. Mary Hauck Erhard says

    01.3.13 at 5:44 pm

    I just discovered that I have celiac disease, so I am looking for ways to cook ANYTHING to take the place of grains, especially wheat.

    Reply
  111. Shannon barnett says

    01.3.13 at 5:56 pm

    I would like to try and make more gluten free meals

    Reply
  112. The Messy Organic Mum says

    01.3.13 at 6:59 pm

    I am looking forward to cooking more venison and with eggs (as all of my 13 layers get going this spring).

    Reply
  113. Yvonne Kelley says

    01.3.13 at 7:15 pm

    I would love to cook with more fancy cheeses!

    Reply
  114. Rosa Prasser says

    01.3.13 at 7:51 pm

    I would love to cook/bake with more pumpkin since I have so much of it!

    Reply
  115. Amy Fisher says

    01.3.13 at 7:54 pm

    I am want to cook more with goat dairy since I can’t have cow dairy.

    Reply
  116. mason says

    01.3.13 at 8:05 pm

    Don’t get me wrong, I’m all about some rice and quinoa, but I really want to start using different and new grains more often.

    Reply
  117. jacquie says

    01.3.13 at 8:16 pm

    brussel sprouts as i recently discovered how much i love them

    Reply
  118. Perfumecraze says

    01.3.13 at 8:51 pm

    Pumpkin and cabbage!

    Reply
  119. Jess says

    01.3.13 at 9:47 pm

    More vegetable based soups this year! I get oddly excited about getting back to eating healthy in the New Year – all those sweets over the holidays are fun, but I’m always glad to say farewell when it’s all over.

    Reply
  120. Katie says

    01.3.13 at 9:53 pm

    More Brussels sprouts for me

    Reply
  121. Kendall says

    01.3.13 at 10:53 pm

    Arugula! I know it’s great, but I’m never sure quite what I should do with it. This recipe is a great start 🙂

    Reply
  122. Corisa says

    01.4.13 at 12:19 am

    more greens like kale!

    Reply
  123. Bec says

    01.4.13 at 3:59 am

    I see I’m not the only one who wants to do more cooking with kale! I was a little hesitant to use it at first, because my partner is not always enthusiastic about green things, but I tried a recipe from Neil Perry’s ‘Rockpool’ cookbook and now he’s a convert. I can’t wait to try more things with it.

    Reply
  124. Stephanie says

    01.4.13 at 5:08 am

    More interesting salads with lots of veggies and homemade vinaigrettes

    Reply
  125. Sam Zarovy says

    01.4.13 at 7:33 am

    So many things. Parsnips and lentils for sure.

    Reply
  126. Heidee says

    01.4.13 at 8:04 am

    I’m determined to find a quinoa recipe that my whole family likes.

    Reply
  127. Linda says

    01.4.13 at 8:13 am

    Hi Erin, such a lovely blog, I always enjoy reading your recipes. I would like to cook more with black salsify this year. I think it’s a rather uncommon winter vegetable, but so velvety and nutty in taste, even similar to asparagus – it is a pity you don’t find it more often in restaurants or markets either.

    Reply
  128. Meaghan P. says

    01.4.13 at 11:31 am

    My goal is to utilize Hazelnuts more in my cooking. I love their flavor but have pigeon-holed them to just a few recipes I know of. Time to branch out and explore their potential! 🙂

    Reply
  129. Natalie says

    01.4.13 at 1:18 pm

    I’ve really been into making egg dishes the past few months (frittatas, quiches), so this recipe looks great! My pinterest food boards are overrun with your posts; love them 🙂 This year I’d like to expand my tofu and tempeh repetoir… something other than thai curry peanut stir fry would be nice! (Although it’s delicious)

    Reply
  130. Eliza says

    01.4.13 at 1:24 pm

    My goal is to use different kinda of squash in my cooking this year. I’ve been sticking to the usual butternut and spaghetti…and I was to start trying acorn, delicata squash. And I want to cook them using coconut oil!

    Reply
  131. Dana @ Conscious Kitchen Blog says

    01.4.13 at 1:59 pm

    I want to expand my range of vegetables, especially greens. Right now I mostly use spinach and an occasional kale. I’d love to join a CSA to try new veggies and recipes!

    Reply
  132. Sarah Y. says

    01.4.13 at 2:20 pm

    I LOVE frittatas and the idea of using pumpkin is awesome! I’ll try this next time. Glad to have found your blog 🙂

    Reply
  133. LKAustin says

    01.4.13 at 4:07 pm

    I want to cook more out of the garden this year and make more frequent trips to the farmer’s market. I want to replace our usual protein + veggies with some interesting dinner salads that include whole grains, fruits, nuts, etc.

    Reply
  134. Jessen says

    01.5.13 at 7:50 am

    Cabbage and Brussels!

    Reply
  135. barbara mccrary says

    01.5.13 at 4:30 pm

    fruits and vegetables!

    Reply
  136. Cookie and Kate says

    01.6.13 at 3:17 pm

    I’ve been feeling pretty blah after the holidays myself. I have a small pumpkin in my pantry that is just begging to be turned into this frittata.

    Reply
  137. vinny grette says

    03.16.13 at 11:15 am

    Michael Pollan is a favorite of mine. My food habits have changed substantially and I’ve lost a fair bit of weight. Went on my first vacation since beginning Morano’s “17-day diet” and didn’t gain an ounce!!! I eat lots of spinach, mushrooms, spices, eggs, squash, buckwheat etc all recent topics of my blog – cookupastory.wordpress.com :). I love your recipe!

    Reply
  138. cindy says

    05.6.13 at 2:43 pm

    Recently found out about your blog trough pintrest. Nice! How many will serve with this receipt? Greets from the netherlands.

    Reply
  139. Rachael Patten says

    05.18.14 at 8:28 pm

    I just bought a red-veined sorrel for my patio, so I’ll be throwing the leaves in with my salads. My goal is to have several edibles this year- rather than merely ornamental plants.

    Reply
  140. Lynn Berry says

    11.2.14 at 12:11 pm

    Coconut flour. As someone with Celiac Disease, I have heard that coconut flour is the way to go…delicious and nutritious.!

    Reply

Trackbacks

  1. Erin Alderson of Naturally Ella | Healthy Food Bloggers says:
    03.17.13 at 8:11 am

    […] Roasted Pumpkin and Goat Cheese Frittata with Arugula Salad […]

    Reply
  2. Naturally Ella | Fall Recipe Inspirations says:
    10.3.13 at 10:28 am

    […] Roasted pumpkin and goat cheese frittata with arugula salad  […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Blog
  • About
  • Contact
  • Books

Follow

  • Bloglovin
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Be yourself, just a bit more naturally.

Get all the inspiration delivered directly to your inbox. Spam not included.

Privacy Policy

Footer

Don’t Miss a Recipe

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Copyright © 2019 Naturally.