Pumpkin & Rosemary Frittata
Course: lunch, dinnerDifficulty: Easy
Servings
4-6
servingsPrep time
10
minutesCooking time
20
minutesTotal time
35
minutesIngredients
1/4 cup olive oil
1 onion, thinly sliced
500 g (approx. 3 cups) thinly sliced pumpkin
5 medium-large eggs, lightly beaten in a large bowl
2 tbsps rosemary, chopped
1 tsp sea salt
1/4 tsp cracked pepper
100 g feta, crumbled
Directions
- Preheat oven to 170 C.
- Heat half the oil in a large (23-26cm) ovenproof pan and cook the onion until soft.
- Whisk the eggs with rosemary, salt and pepper in a large bowl. Add sliced pumpkin and crumbled feta and toss well to coat. Add in softened onions and stir to combine.
- Add remaining oil to the pan then pour in the egg/vegetable mixture. Reduce the heat to low and cook slowly until the edges are cooked – about 10 minutes.
- Finish cooking in the oven by baking for 20-25 minutes until golden brown or until set in the middle.
- Rest for 10 minutes before cutting into wedges or squares and serve either hot or at room temperature with your favourite chutney.
Nici’s tips:
- Follow these simple tips to making the perfect frittata:Â
- Always season your frtittata well (with salt, pepper, chilli flakes, herbs or wahtever your’re using) as starchy vegetables that form the base (potatoes, pumpkin, kūmara), will take a lot of flavour.
- Feel free to swap one starchy vegetable for another eg. Use pumpkin or kÅ«mara in place of potatoÂ
- Always add the vegetables into the whisked egg and toss to coat well before sliding back into the pan. Many people make the mistake of pouring the egg over the vegetables in the pan and this leads to a frittata that won’t hold together.
- Simple is best. Don’t add too many different ingredients – it’s not a jumble sale!Â
- Cook the frittata well as undercooked frittata tends towards going soggy as they cool. Keep it golden brown around the edges for flavour and good form.