- 0:25 Prep
- 0:40 Cook
- 8 Servings
- Capable cooks
Relax and enjoy this delicious vegetarian frittata to share with family and friends.
Ingredients
- 700g butternut pumpkin, peeled, cut into 2cm cubes
- 2 teaspoons olive oil
- 12 eggs
- 1/4 cup thickened cream
- 1/3 cup milk
- 2 tablespoons finely grated parmesan cheese
- 1 1/2 tablespoons chopped fresh flat-leaf parsley leaves
- 2 tablespoons chopped fresh mint leaves
- 3 green onions, thinly sliced
- 150g goat's cheese, crumbled
- Olive oil cooking spray
- Baby rocket, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray. Drizzle with oil. Season with salt and pepper. Toss to combine. Roast for 15 to 20 minutes or until light golden and tender.
- Step 2Meanwhile, place eggs, cream, milk, parmesan cheese, parsley, mint, green onion and half the goat’s cheese in a large bowl. Season with salt and pepper. Whisk to combine.
- Step 3Heat a 20cm (base) heavy-based, ovenproof frying pan over medium heat. Spray with oil. Add egg mixture to pan. Cook for 13 to 15 minutes or until almost set. Sprinkle with pumpkin and remaining goat’s cheese.
- Step 4Preheat grill on medium-high. Grill frittata for 5 to 6 minutes or until golden and set. Stand for 5 minutes. Using a spatula, loosen and slide frittata onto a large plate. Cut into 8 wedges. Serve topped with baby rocket.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1099 kj
Energy
17g
Fat Total
8g
Saturated Fat
2g
Fibre
18g
Protein
345mg
Cholesterol
221.96mg
Sodium
6g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
You could replace the goat’s cheese in the frittata with crumbled ricotta.
Super saver: Use 150g Danish feta, instead of goat’s cheese and save about $7.04 in total.
- Author: Katrina Woodman
- Image credit: Andrew Young
- Publication: Super Food Ideas
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