Roast pumpkin frittata

Serves 6

 

Ingredients  

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• 250g pumpkin

• Extra virgin olive oil

• 6 eggs

• ¼ cup milk

• 3 spring onions, finely chopped

• ¼ cup parsley, finely chopped

• ½ cup reduced-fat cheese, grated

• 100g reduced-fat feta cheese, crumbled

• 2 tbsp. extra grated cheese

 

                                                                            

Method

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1. Preheat oven to 180°C.
    

2. Peel and chop pumpkin into 2cm pieces and place on a lined baking tray. Lightly drizzle with olive oil. Roast for 30 minutes.
    

3. In a bowl, whisk together eggs and milk. Stir in onion, parsley, grated cheese and crumbled feta.
    

4. Evenly place pieces of roasted pumpkin on the base of a greased baking dish.
    

5. Pour egg mixture over the pumpkin and sprinkle with extra cheese.
    

6. Bake for 30 minutes or until set.