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Pumpkin and fetta frittata recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savoury pumpkin and feta frittata, perfect for meal prepping!
Ingredients:
  • 500g pkt Diced Butternut Pumpkin
  • 1 small red onion, cut into thin wedges
  • 6 Free Range Eggs
  • 41.20 gm milk
  • 100g fetta, crumbled
  • 40.00 ml pepitas (pumpkin seeds)
  • Basil pesto, to serve
  • 60g pkt Baby Rocket
Instructions:
  • Preheat your oven to 160°C. Grease a 22cm ovenproof non-stick frying pan with olive oil spray and heat over medium-low heat. Sauté the pumpkin and onion for 6-8 minutes until pumpkin is golden and onion softens. Stir in the garlic and cook for 1 minute until fragrant.
  • In a large jug, whisk together eggs, milk, and season with your favorite spices. Once mixed, evenly pour the seasoned egg mixture over the pumpkin in the pan. Sprinkle with feta cheese and pepitas. Bake for 10 mins or until the mixture is just set. Allow it to cool slightly in the pan for 2 mins before cutting into wedges. Serve and enjoy!
  • Drizzle the frittata with pesto right before serving and accompany it with the rocket.

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