Frittata is one of those throw everything in a dish kind of meals that always turns out beautifully. This frittata recipe has become a popular one over the past year as it’s so easy and versatile. Every Sunday I head to our local market and buy fresh, free range eggs and seasonal vegetables and this dish is always on the menu soon after that – I add whatever other vegetables and herbs I’ve bought too. Simple, nourishing and delicious, the perfect combination.
Pumpkin Feta and Kumara Frittata
Ingredients
- 1 tablespoon olive oil
- 1 large onion finely diced
- 1 large kumara peeled and grated
- 40 g feta cheese
- 1/2 cup grated cheese
- 1 cup diced pumpkin roasted (** see tip below)
- 1/2 cup other vegetables of your choice (eg mushroom
- chopped spinach/kale/silverbeet zucchini)
- 8 free range eggs
- Salt and pepper
Instructions
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Heat the oil in the pan over a medium heat and add the diced onion and grated kumara. Stir until the kumara softens.
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Place the kumara and onion mix in a greased quiche dish or a small square casserole pan. Sprinkle on top the feta and cheese, roasted pumpkin and other vegetables.
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In a bowl, beat the eggs until fluffy and season with salt and pepper. Pour over the top of the veges. Bake at 180 degrees Celcius for 30-40 minutes, or until cooked through.
Recipe Notes
** If you don't have time to roast pumpkin, simply cut the pumpkin into small cubes and microwave for 8-10 minutes. Then heat a little oil in a large pan and toss over a medium-high heat until the outside is golden brown. Serve with a large salad or coleslaw and a side of slow roasted tomatoes for an easy dinner. Leftovers are perfect for lunch the next day too!
Yum this looks good! Would be a nice dish for meatless Monday’s
I’m a big fan of frittata too -I love that you can put literally anything you like in it!
ooo this looks so yummy!
ive bookmarked this one, will definitely have to give it a try!
x
? Ellen
SHOPSTYLECONQUER.COM
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It’s lunchtime and I’m hungry and this looks and sounds delicious 🙂
Popped over from your comment on my blog and am loving having a read around thanks.
Thanks Pip 🙂