Roasted Pumpkin and Frittata Recipe

Enjoy our quick and easy pumpkin frittata recipe. Perfect for lunch with a green salad!

SERVINGS: 6

PREP TIME: 15 MIN

COOKING TIME: 30-45 MIN

INGREDIENTS:

  • 750g pumpkin, diced
  • 1 red onion, sliced finely
  • 2 zucchini, diced
  • 2T extra virgin olive oil
  • 100g baby spinach
  • 100g feta or goat's cheese
  • 8 free-range eggs
  • 1/2C sour cream
  • 1/2 bunch of herbs, finely chopped (dill, parsley and chives all work well)

METHOD:

  1. Preheat your oven to 180C
  2. Spread diced pumpkin, zucchini and sliced onion evenly on a baking sheet. Toss vegetables in olive oil, salt and pepper to taste
  3. Roast vegetables for 20-25 minutes or until vegetables are cooked through and starting to brown.
  4. Wilt the spinach by tossing it through the hot roasted vegetables/
  5. Grease a baking dish and spread the vegetable mixture evenly over the base
  6. Sprinkle on your cheese of choice
  7. In a jug, mix together eggs, sour cream, herbs, salt and pepper until eggs are completely broken down. Gently pour this mixture into your baking dish
  8. Bake for 30-45 minutes, depending on the size of your baking dish.  The top of the frittata should be golden and firm/springy to the touch.
  9. Let the frittata sit for 10 minutes before slicing into 6 serves.
  10. Serve with a green salad and enjoy!

 

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