Pumpkin & feta frittata Dinner Lunch All Apple themed Breakfast / Brunch Dessert Dinner Lunch Snacks / Drinks Soups / Sides / Sauces Summary Pumpkin and feta frittata using high and low fibre ingredients Preparation Time: 15 Cooking Time: 20 Total Time: 35 Quantity: 4 high fibre Ingredients 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 80mls milk of your choice 60mls thickened cream 2 tablespoons finely chopped parsley leaves 2 teaspoons olive oil 1 teaspoon dried mixed Italian herbs Olive oil cooking spray Method 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, artichoke hearts and spring onion 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 Type Quantity Fiber 6g Low fibre Ingredients 700 grams butternut pumpkin, peeled & cut into 2cm cubes 2 teaspoons olive oil 150 grams crumbled feta cheese 200 grams tasty cheddar finely grated 12 free range eggs 80ml milk of your choice 60ml thickened cream 2 tablespoons finely chopped parsley leaves 1 tablespoon finely diced chives 1 teaspoon dried mixed Italian herbs Olive oil cooking spray Method 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 Type Quantity Fiber 3g