Luke Hines’ deliciously easy vegetarian frittata recipe

Method

Step 1.

Preheat your oven to 180°C and line a baking tray with baking paper.

Step 2.

Place the pumpkin on the tray, drizzle with 1 tbsp of the olive oil, season well with salt and toss to coat. Roast for 15–20 minutes, or until softened and beginning to caramelise around the edges.

Step 3.

Meanwhile, heat the remaining olive oil in a large, ovenproof, non-stick frying pan over medium heat. Add the onion and saute for 3–4 minutes, or until softened and beginning to go golden brown. Stir in the cherry tomatoes and cook for 2 minutes, or until slightly softened, then add the baby spinach and stir for 30–60 seconds, or until just starting to wilt. Remove from the heat, add the roast pumpkin and set aside.

Step 4.

Whisk the eggs, chilli flakes and a generous pinch of salt and pepper in a large bowl. Pour the egg mixture over the roast pumpkin mixture in the pan and gently mix to evenly distribute. Cook, moving the mixture around the pan until the egg starts to set around the edges. Transfer the pan to the oven and bake for 12–15 minutes, or until the eggs are cooked through and the frittata is golden brown on top. Finish under the oven grill if necessary.

Step 5.

Set the frittata aside to cool slightly before dividing into four even portions. Season well with salt and pepper and serve. Store the leftovers in an airtight container in the fridge for up to 3 days.

PRO TIP:

This recipe is incredibly versatile so experiment with different flavour combinations and add whatever vegetables, herbs and spices you’ve got on hand. If you’re looking to up the carbs, you can swap the pumpkin for desiree potatoes or sweet potato. 

Serves 4.