Pumpkin & Feta Frittata
Preparation time: 15 minutes
Cook time: 40-45minutes
Frittatas, quick to whip up, are an easy meal that can be jazzed up with any number of combinations of vegetables, herbs and cheeses. I find that a savoury crumble of cheese, olives, herbs and maybe olives scattered on top before serving really lifts the whole appeal of the dish.
500 grams pumpkin, (peeled weight)
5-6 spring onions, trimmed and chopped
1 cup frozen peas
1 cup grated cheddar-style cheese
Handful fresh basil leaves (or use parsley or marjoram)
A few olives, sliced (try garlic-stuffed green olives)
About 100 grams feta cheese, crumbled
Sliced sundried tomatoes or use sundried tomato pesto
Preheat the oven to 150 degrees Celsius.
Cut the pumpkin into 2cm size-pieces and place in a microwave-proof bowl with a dash of water. Cover and cook on high power in the microwave for about 7-8 minutes or until the pumpkin pieces are tender. Set aside.
Heat a knob of butter in a non-stick frying pan and cook the spring onions over a moderate heat for a few minutes until they just begin to wilt (the butter will add flavour and ensure the cooked frittata has a golden base). Add the peas and toss in the hot pan. Arrange the pumpkin pieces evenly in the pan. Scatter over half the cheese.
Beat the eggs together with a good pinch of salt. Pour into the pan, ensuring that the vegetables remain evenly arranged in the pan. Scatter the remaining cheese on top. Transfer to the preheated oven.
Bake for 40-45 minutes or until the frittata has set - the centre of the frittata will be firm to the touch. Remove from the oven and scatter over the toppings. Serve hot, warm or cold - delicious!
Cook frittatas at a lower temperature as when cooked too high, eggs can become rubbery.
Use a firm-textured pumpkin for an intense sweet flavour.