Frittata’s make for the perfect breakfast or lunch meal served with a green salad on the side! Get creative with the vegetables you use and mix it up depending on what ingredients you have in the fridge. For example, if you have capsicum instead of tomatoes, slice them up thinly and lightly pan fry them until they soften. Frittata’s are a great way to use up left over vegetables in the fridge so go crazy with it… Or just follow my recipe, whatever floats your boat 😉
ROAST PUMPKIN VEGETABLE FRITTATA
SERVES: 6 TIME: 20 MINUTES PREP + 30 MINS COOKING DIETARY: GF, FODMAP FRIENDLY
- 150-200g pumpkin, cut roughly into 3cm cubes
- 100g mushrooms, sliced
- 100g cherry tomatoes, halved
- 1 cup baby spinach leaves
- 6 eggs
- 1/2 cup milk of choice (I use almond or coconut)
- 2 tbsp. feta (optional)- leave out if your dairy free/ vegan
- 2 tbsp. olive oil
- Salt and Pepper to taste
- Preheat oven to 190 degrees and line a flat tray with baking paper. Place chopped pumpkin on the tray and drizzle over 1 tbsp. of olive oil. Place in the oven for 20 minutes or until pumpkin has began to soften.
- In the mean time, chop the mushrooms and tomatoes and place them in a pan over a medium heat on the stove with the remaining olive oil. Lightly cook the mushrooms and tomatoes until softened then remove from heat.
- Whisk eggs and milk together in a bowl and season with salt and pepper.
- Remove pumpkin from the oven. Line a baking tin with baking paper and place the pumpkin, mushrooms, tomatoes and spinach into the tin. Pour over the egg mixture and sprinkle with feta (if using).
- Place in the oven for 30-35 minutes or until golden on top and cooked through.
Chop up and keep it in the fridge or pop half of it in the freezer for another time!