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Pumpkin & Feta Frittata

A versatile easy finger food, great for picnic time packed with protein and calcium, and beta carotene for healthy bones and immune health.

Ingredients

Low-fibre - 3 grams fibre per serve

700 grams butternut pumpkin, peeled & cut into 2cm cubes
150 grams crumbled feta cheese
200 grams tasty cheddar finely grated
12 free range eggs
80 ml milk of your choice
60 ml thickened cream
2 tablespoons finely chopped parsley leaves
1 tablespoon finely diced chives
2 teaspoons olive oil
1 teaspoon dried mixed Italian herbs
olive oil cooking spray

High-fibre - 6 grams of fibre per serve

550 grams butternut pumpkin, peeled & cut into 2cm cubes
150 grams crumbled feta cheese
200 grams tasty cheddar finely grated
12 free range eggs
8 drained artichoke hearts
1 sliced spring onion
80 mls milk of your choice
60 mls thickened cream
2 tablespoons finely chopped parsley leaves
2 teaspoons olive oil
1 teaspoon dried mixed Italian herbs
olive oil cooking spray

Pumpkin & Feta Frittata Directions

Spray a 20 or 23cms round tin and spray with olive oil. Heat the oven to 180 C.

Cook the pumpkin cubes in boiling water until they are just starting to get soft but cooked through. 

Drain and set aside to cool.

Whip the eggs in a bowl, add cream, milk and olive oil until all the ingredients are thoroughly combined.

Add the herbs, feta and cheddar cheese and mix gently to combine.

Place the cooled pumpkin in the base of the tin and pour the liquid and cheese ingredients over the top, making sure the cheeses are evenly distributed.

Place the tin in the oven to cook for 15-20 minutes or until the middle of the frittata springs back when pressed.

Let cool before cutting into 4, or smaller slices for the picnic lunch.

Nutrition facts

vegetarian gluten free

Per Serving