Roasted Pumpkin and Fetta Frittata with Beetroot Salad Recipe
How to make Roasted Pumpkin and Fetta Frittata with Beetroot Salad
Method:
- Preheat the oven to 180°C (160°C fan-forced). Line a large baking tray with baking paper.
- 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.
- 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.
- 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.
- 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.
- 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.