A fresh, summery recipe
Preheat oven to 200°C (180°C fan-forced.) Place pumpkin on Cookie Tray. Drizzle with oil. Season with salt and pepper. Roast for 15 to 20 minutes or until light golden and tender.
Lightly beat eggs, cream and cheddar cheese in a mixing bowl.
Heat Frypan over medium heat for 2 minutes.
Add vegetable oil and onion, cook for 3 minutes or until onion has softened but not brown.
Add cooked pumpkin.
Pour egg mixture into pan. Gently stir in goats cheese, parsley and paprika.
Cook over medium-low heat for 15 – 20 minutes or until the egg mixture has almost set.
Cover Frittata with splatter guard to cook top of frittata.
Run spatula around edge of frittata and leave to cool for 2 minutes.
Invert the frittata using splatter guard and serve on an adequate sized serving plate.
Cut and serve with baby rocket on side.
Frittata can be finished in the oven for a crisper top. Other cheeses can be used such as fetta, however goats cheese is the real hero. Extra ingredients can be added to your liking. Cold Frittata can be cut into pieces perfect for lunch boxes or picnics.
Fantastic recipe, so easy. Love it