On the plate before home-delivered takeaway even hits the road, and sure to taste a whole lot better, this simple meal makes weeknight cooking, a breeze.
Ingredients
- 500g butternut pumpkin, peeled, seeded, cut into 1cm cubes
- 2 tablespoons extra virgin olive oil
- 2 leeks, white part only, thinly sliced
- 8 eggs
- 1/2 cup (125ml) thin cream
- 2 green witlof, leaves separated
- 80g baby rocket leaves
- 100g feta, crumbled
- 1 tablespoon red wine vinegar
Method
- Step 1Preheat oven to 180°C. Line an oven tray with baking paper. Place the pumpkin on the lined tray and drizzle with 2 teaspoons of the oil. Season with salt and pepper. Bake in preheated oven for 20 minutes or until tender.
- Step 2Heat 2 teaspoons of the remaining oil in a 20cm (base measurement) non-stick frying pan over medium heat. Add the leek and cook, stirring occasionally, for 5 minutes or until leek softens. Add the pumpkin and stir to combine.
- Step 3Meanwhile, preheat a grill on medium. Whisk the eggs and cream together in a medium bowl. Season with salt and pepper. Pour the egg mixture over the pumpkin mixture. Reduce heat to low. Cook for 5-7 minutes or until frittata is set around the edges. Cook under preheated grill for a further 5 minutes or until golden brown and just set. Remove from grill.
- Step 4Combine the witlof, rocket and feta in a large bowl. Drizzle with vinegar and remaining oil and gently toss to combine. Divide evenly among serving plates. Cut the frittata into wedges and serve immediately with the witlof salad.
- Low carb
- Low sugar
- Lower gi
- Vegetarian
Nutrition
2044 kj
Energy
38g
Fat Total
16g
Saturated Fat
5g
Fibre
25g
Protein
483mg
Cholesterol
479mg
Sodium
9g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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