Pumpkin & Feta Frittata (260 )
A versatile and tasty one-dish meal that is quick to prepare and perfect for lunch or dinner. Packed with protein, 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 and artichoke hearts (high fibre) 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
