Pumpkin and feta frittata
This budget-friendly oven baked frittata with pumpkin is the perfect combination of rich, sweet and savoury flavours for entertaining.
Ingredients300g pumpkin, peeled & cut into 2cm cubes ½ spanish onion, cut into thin wedges 100g semi sun-dried tomatoes, chopped 100g feta cheese, crumbled handful of baby spinach 6 eggs, lightly beaten salt and pepper to taste olive oil spray |
MethodStep 1. Preheat oven to 200C. Step 2. Line an oven tray with baking paper. Place pumpkin and onion on tray and spray with oil. Sprinkle with salt and bake for 25 minutes, or until pumpkin is just tender. Step 3. Line a brownie tin with baking paper and spray sides with oil. Arrange pumpkin, onion, spinach and sun-dried tomatoes over base of tin and sprinkle with feta. Season with salt and pepper. Step 4. Season eggs with salt and pepper and pour into tin. Cook for 20-25 minutes, or until frittata is golden. Set aside in tin for 15 minutes. Remove from tin and cut into small squares. Serve warm or at room temperature. Serves 6. |
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Extract from Better Together Kitchen by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase. |
