Roasted Pumpkin and Fetta Frittata with Beetroot Salad Recipe

How to make Roasted Pumpkin and Fetta Frittata with Beetroot Salad


  1. Preheat the oven to 180°C (160°C fan-forced). Line a large baking tray with baking paper.
  2. Peel the butternut pumpkin, scoop out the seeds and cut into 2cm pieces. Place onto baking dish, season well and toss with 1 tablespoon of olive oil. Spread out into a single layer and bake for 35 minutes or until tender and lightly coloured. Tossing halfway. Keep the oven on.
  3. Crack the eggs into a mixing bowl and add the cream. Season and whisk to combine. Add the cooked pumpkin and crumbled cheese and stir to combine.
  4. Place a 22cm ovenproof frying pan over a medium heat and add the remaining olive oil. Pour in the frittata mixture and cook for 5 minutes or until the sides start to cook, stirring every now and then. Place in the oven for 15 minutes or until the egg puffs up and just sets.
  5. Turn out onto a serving plate. To make the salad, cut the beetroot into wedges and place in a mixing bowl with the rocket and walnuts. Dress with olive oil and vinegar and season to taste.
  6. Cut the frittata into wedges and serve with the salad.

Tip: For an even more budget-friendly option, you can swap out the butternut pumpkin for any leftover cooked vegetables.

Optional: You can also substitute fetta cheese for goat’s cheese, if you prefer.