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Pumpkin, zucchini and feta frittata
Pumpkin, zucchini and feta frittata
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Packed with a variety of vibrant veggies, this frittata is a must-try!
Ingredients:
  • 18.20 gm olive oil
  • 500g butternut pumpkin, peeled, deseeded, cut into 1cm cubes
  • 2 green zucchini, coarsely chopped
  • 6 eggs, lightly whisked
  • 125ml (3/4 cup) thickened cream
  • 200g feta, crumbled
  • 62.50 ml finely shredded fresh basil leaves
  • Salt & freshly ground black pepper
  • Mixed salad leaves, to serve
Instructions:
  • Preheat grill to high. In a 25cm non-stick frying pan, heat oil over high heat. Sauté pumpkin until golden brown and tender for about 5 minutes. Add zucchini and cook until tender for about 2 minutes.
  • In a medium bowl, blend the egg and cream until smooth. Stir in feta, basil, and season with salt and pepper.
  • Evenly pour the egg mixture over the pumpkin. Lower the heat and cook for 7-8 minutes until the frittata sets around the edges but remains slightly runny in the center. Finish cooking under the preheated grill for 5 more minutes until golden brown and fully set. Remove from the grill before serving.
  • Slice the frittata into wedges and enjoy with a side of mixed salad leaves, if desired.

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