- 0:15 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
This beautiful vegetarian frittata is a tasty combination of pumpkin, spinach and brie.
Ingredients
- 800g butternut pumpkin, peeled, seeded, cut into 2cm cubes
- 2 tablespoons olive oil
- 12 Coles Brand Australian Free Range Eggs
- 1/2 cup (125ml) Coles Brand Australian Thickened Cream
- 120g baby spinach leaves, finely shredded
- 200g brie, thinly sliced
- 120g baby rocket leaves
Method
- Step 1Preheat oven to 200C. Line a baking tray with baking paper.
- Step 2Place pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake for 20 mins or until tender.
- Step 3Meanwhile, whisk the eggs and cream together until well combined. Season with salt and pepper.
- Step 4Preheat grill on medium. Heat the remaining oil in a 20cm non-stick, ovenproof frying pan over medium-low heat. Arrange the pumpkin, spinach and brie in layers in the pan. Pour over the egg mixture. Lift and tilt the pan to distribute the egg. Cook for 6 mins or until almost set.
- Step 5Continue cooking the frittata under the preheated grill for 5 mins or until just set. Transfer to a serving plate. Sprinkle the frittata with rocket and serve with a rocket and cherry tomato salad.
- High protein
- Low carb
- Lower gi
Nutrition
3250 kj
Energy
56g
Fat Total
25g
Saturated Fat
7g
Fibre
41g
Protein
25g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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