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Pumpkin and ricotta frittata
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Hearty layered frittata perfect for brunch or a light meal paired with a fresh salad.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 550g deseeded pumpkin, peeled, very thinly sliced
  • 150g fresh ricotta
  • 6 eggs, lightly whisked
  • 40g (1/2 cup) finely grated parmesan
  • 125ml (1/2 cup) milk
  • Fried sage leaves, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Cook the pumpkin in batches, turning frequently and adding more oil as necessary, until tender (about 3-5 minutes). Transfer to a plate.
  • Prepare a 25 x 7.5cm loaf pan by greasing the base and two long sides. Line the pan with baking paper, ensuring the paper overhangs the sides.
  • Preheat the oven to 180C/160C fan forced. Layer the pan with alternating layers of pumpkin and ricotta, starting and finishing with pumpkin.
  • In a bowl, combine the egg, parmesan, and milk, whisking until well mixed. Season generously. Transfer the mixture to a pan and bake for 40-45 minutes, or until fully set. Let it cool a bit before serving.
  • Gently lift the frittata out of the pan using the paper. Cut into 12 slices and serve either hot or cold with a sprinkle of fried sage leaves.

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