Pumpkin frittata
This recipe works well if a smooth texture is wanted (a described below), but works equally well for a slightly more varied texture if one omits to blend the roasted pumpkin / onion mixture to a puree but uses the soft-roasted vegetable pieces instead. Tastes good at all temperatures and benefits from being served with some herb / yogurt sauce.
Ingredients
- 1 large red onion, peeled and chopped
- 300 g pumpkin or butternut squash, prepared and chopped
- 1 garlic clove, finely chopped
- 1 tsp ground cumin
- 1 tsp mild (or smoked) paprika
- 2 tbsp rapeseed oil
- salt, white pepper to taste
- 4 eggs, slightly beaten
- 100 g feta cheese, crumbled
Method
- Preheat the oven to 200 °C. Add oil to a roasting tin, add onions, pumpkin, garlic and spices, mix well. Cover roasting tin with foil and bake for 40 minutes. Remove from oven, blend mixture to a smooth puree (or omit this step for a textured frittata) and return to roasting tin. Mix the beaten eggs and the feta cheese, pour over the roasted pumpkin (pieces or puree). Return to the oven and bake for another 15 to 20 minutes, until the eggs are just set.