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Roasted pumpkin, rocket and fetta frittata
Roasted pumpkin, rocket and fetta frittata
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Whip up a fluffy frittata for a tasty and easy meal.
Ingredients:
  • 1/2 quantity Smoky roast pumpkin (see notes)
  • 100g baby rocket
  • 1 small red onion, thinly sliced
  • 100g feta, crumbled
  • 82.50 ml grated pizza cheese
  • 8 eggs
  • 189.38 gm pure cream
  • 100g mixed salad leaves
  • 250g cherry tomatoes, halved
  • 1 Lebanese cucumber, cut into thin ribbons
  • 62.50 ml balsamic dressing
Instructions:
  • Preheat the oven to 180C/160C fan-forced and generously grease a 20cm square cake pan. Line the base and sides with baking paper for easy removal.
  • In a pan, create layers of pumpkin, arugula, onion, and feta. Finish with a generous sprinkle of pizza cheese on top.
  • Combine the eggs and cream in a large jug, season with salt and pepper, then pour the mixture into a pan. Set the pan on a baking tray and bake for 55 minutes until perfectly browned and set.
  • In a generous-sized bowl, mix together salad greens, tomato, cucumber, and dressing. Give it a good toss to blend everything well.
  • Let the frittata rest in the pan for 5 minutes before delicately removing it. Then slice into pieces and enjoy with a side of fresh salad.

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