Pumpkin Feta Frittata
Pumpkin Feta Frittata
This frittata is a great meal for nourishment and sustenance. It’s super easy to make and extremely enjoyable to eat.
Servings
4
Prep time
Cook time
Recipe
Vegetarian, Gluten Free
Ingredients
- 250g pumpkin, diced approx. 2cm cubes (peel if preferred)
- 1 red onion, cut into eighths
- 1 tbsp extra-virgin olive oil
- 100g kale, leaves only
- 10 free-range or organic eggs
- 150g feta
- Ground black pepper, to taste
- ¼ tsp dried thyme
- Salad, to serve
Method
- Preheat the oven to 180°C fan-forced.
- Line a loaf tin with baking paper. Add the pumpkin and onion and toss with the olive oil to coat.
- Bake for 15 mins.
- Roughly chop the kale, removing any heavy woody stems. Add to the roasted pumpkin and return to the oven for another 5 mins to just start to wilt.
- Whisk the eggs, feta, black pepper and thyme in a food processor or with a whisk.
- Pour the egg mixture over the pumpkin.
- Bake for 45–50 mins until the egg is set in the middle.
- Serve with a side salad.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
