Pumpkin, goat's cheese and herb frittata Recipe
Ingredients
700g butternut pumpkin, peeled, cut into 2cm cubes
2 teaspoons olive oil
12 eggs
1/4 cup thickened cream
1/3 cup milk
2 tablespoons finely grated parmesan cheese
1 1/2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh mint leaves
3 green onions, thinly sliced
150g goat's cheese, crumbled
Olive oil cooking spray
Baby rocket, to serve
Pumpkin, goat's cheese and herb frittata Recipe
Method
Step 1
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray. Drizzle with oil. Season with salt and pepper. Toss to combine. Roast for 15 to 20 minutes or until light golden and tender.
Step 2
Meanwhile, place eggs, cream, milk, parmesan cheese, parsley, mint, green onion and half the goat’s cheese in a large bowl. Season with salt and pepper. Whisk to combine.
Step 3
Heat a 20cm (base) heavy-based, ovenproof frying pan over medium heat. Spray with oil. Add egg mixture to pan. Cook for 13 to 15 minutes or until almost set. Sprinkle with pumpkin and remaining goat’s cheese.
Step 4
Preheat grill on medium-high. Grill frittata for 5 to 6 minutes or until golden and set. Stand for 5 minutes. Using a spatula, loosen and slide frittata onto a large plate. Cut into 8 wedges. Serve topped with baby rocket.
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