Pumpkin and feta frittata
Table of Contents
This budget-friendly oven baked frittata with pumpkin is the proper mixture of wealthy, candy and savoury flavours for entertaining.
300g pumpkin, peeled & minimize into 2cm cubes
½ spanish onion, minimize into skinny wedges
100g semi sun-dried tomatoes, chopped
100g feta cheese, crumbled
handful of child spinach
6 eggs, evenly crushed
salt and pepper to style
olive oil spray
Preheat oven to 200C.
Line an oven tray with baking paper. Place pumpkin and onion on tray and spray with oil. Sprinkle with salt and bake for 25 minutes, or till pumpkin is simply tender.
Line a brownie tin with baking paper and spray sides with oil. Organize pumpkin, onion, spinach and sun-dried tomatoes over base of tin and sprinkle with feta. Season with salt and pepper.
Season eggs with salt and pepper and pour into tin. Prepare dinner for 20-25 minutes, or till frittata is golden. Put aside in tin for quarter-hour. Take away from tin and minimize into small squares. Serve heat or at room temperature.
Extract from Higher Collectively Kitchen by Ronnit Hoppe and Delia Baron. Out there now. Go to Higher Collectively Kitchen to buy.