Recipe by Amira Georgy
This too-easy pumpkin frittata is so good for weekend breakfast or brunch with friends. Serve it hot with a side salad.
SERVES 4 PREPARATION 10 mins COOKING 20 mins
VEGETARIAN / MAKE IT AHEAD / EAT IT TOMORROW / FULL OF VEGIES / HIGH IN FIBRE / GLUTEN FREE
Peel and chop 500g pumpkin. Microwave on high (1000w) for 5 mins, until just tender. Preheat grill to medium-high. Whisk 6 eggs, ⅓ cup (80ml) milk, ½ cup (75g) semi-dried tomatoes, ¼ cup chopped flat-leaf parsley and ⅓ cup (25g) grated parmesan in a bowl. Season. Spray a 20cm non-stick ovenproof frying pan with cooking oil and heat on medium-low. Add egg mixture and scatter over pumpkin. Cook for 8-10 mins, until base is set. Place under grill and grill for 3-4 mins, until top is golden. Stand for 2 mins and then cut into wedges. Serve with 3 cups salad greens.
Nutrition info (per serving):
1007 kilojoules, 10g total fat (4g sat fat), 19g carbohydrate (16g sugar), 8g fibre, 15g protein, 207mg sodium, 3 serves of vegetables. Read more about our Nutrition Information.