Roast Pumpkin and Feta Frittatta

By Kathryn Bowers T2T Food Blogger
Roast Pumpkin and Feta Frittatta
Roast Pumpkin and Feta Frittatta 
There is no limit to what you can add to a frittata. It's a versatile dish that can handle most things you throw at it. They’re one of the easiest things to make and they just look so damn tasty. You get so much deliciousness for so little effort, and it tastes just a good from lunch the next day. 
2 cups of pumpkin, chopped
1 red onion, chopped
1 small zucchini chopped
120g feta cheese, chopped
6 eggs, beaten
1/4 cup milk or cream
Salt and pepper, pinch to taste
Mixed herbs, pinch to taste
2 sheets puff pastry, depending on backing dish size. 
Preheat oven to 200°C and line a tray with backing paper.
Toss pumpkin, onion and zucchini with olive oil, salt and pepper and spread out onto a baking tray. Roast for 20 - 30 minutes or until cooked through. Remove from oven and let cool.
Turn the oven down to 180°C.
Grease oven-proof dish with a little oil place pastry down, make sure to come half way up the sides. Spread roasted pumpkin, onion, zucchini and feta in the dish.
In a separate bowl, beat eggs with the of milk, herbs and salt and pepper. Pour egg mixture over pumpkin mixture.
Bake frittata at 180°C for 20-30 minutes or until just set. Serve with a side salad. 

Leave a comment

Please note, comments must be approved before they are published