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How to make Roasted pumpkin, rocket and fetta frittata

Yield = 4
Prep time: 0:15
Cook time: 0:55
Total time: 1:10

Ingredients

  • 1/2 quantity Smoky roast pumpkin (see notes)
  • 100g baby rocket
  • 1 small red onion, thinly sliced
  • 100g feta, crumbled
  • 1/3 cup grated pizza cheese
  • 8 eggs
  • 3/4 cup pure cream
  • 100g mixed salad leaves
  • 250g cherry tomatoes, halved
  • 1 Lebanese cucumber, cut into thin ribbons
  • 1/4 cup balsamic dressing

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease a 20cm square (base) cake pan. Line base and sides with baking paper.
  • Step 2 Layer pumpkin, rocket, onion and fetta in pan. Sprinkle top with pizza cheese.
  • Step 3 Whisk eggs and cream together in a large jug. Season with salt and pepper. Pour into pan. Place pan on a baking tray. Bake for 55 minutes or until browned and just set.
  • Step 4 Meanwhile, combine salad leaves, tomato, cucumber and dressing in a large bowl. Toss to combine.
  • Step 5 Stand frittata in pan for 5 minutes. Carefully remove from pan. Cut into pieces and serve with salad.