Pumpkin, Feta & Caramelised Onion Frittata
Ingredients:
1/2 Butternut pumpkin, 800g diced
3 tbsp extra virgin olive oil
1 large Spanish onion, finely sliced
1 tbs balsamic vinegar
12 XL eggs, whisked
1 tbs rosemary, finely chopped
1/3 cup semi-dried tomatoes, finely chopped
2 cups baby spinach, chopped
100g feta cheese or goat's cheese
Method:
Preheat oven to 180C. Grease a baking tray with olive oil.
Arrange diced pumpkin on the baking tray, drizzle with 2 tbsp olive oil and season with sal and pepper. Place the tray in the preheated oven and roast for 25 mins.
While the pumpkin is in the oven, heat the remaining 1 tbs of olive oil in a frying pan over medium heat.Add the sliced onion to the pan and cook for 6-7 mins or until softened. Add the balsamic vinegar and stir to coat. Reduce the heat slightly and cook for another 7 or so minutes or until the onion is caramelised.
Crack the eggs into a mixing bowl and season. Whisk the eggs until light and fluffy. Add the chopped rosemary and mix again.
Grease a baking dish (20 x 30cm) with olive oil or butter. You can line it with baking paper, but I dont. I use a glass baking dish and everything comes right off it, no worries. Win!
Spread the chopped spinach and half the pumpkin and half the onion across the base. Pour the egg mixture evenly over the top. Place the remaining pumpkin and onion on top of the egg mixture. Crumble the feta cheese and spread the semi-dried tomatoes over the top.
Place frittata in the oven and bake for 25 mins.
Recipe adapted from jshealth - Jessica Sepel
