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Frittata

Yields4 ServingsPrep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Frittata

 1 brown onion – diced
 ½ pumpkin – trimmed, skin removed and roughly chopped
 3 tbsp olive oil
 1 tbsp butter
 1 tbsp butter – for lining the baking tray
 10 eggs
 ½ leek – sliced
 1 bunch asparagus – trimmed and chopped into 1 cm pieces
 1 tbsp chives – finely chopped
 50 g goat’s fetta (optional)
 Sea salt
 Black pepper
1

Pre heat oven to 220C.

2

Place all the pumpkin on a baking tray lined with baking paper.

3

Drizzle the olive oil and season the pumpkin – toss to ensure the oil is coating it evenly.

4

Place in the oven and reduce the heat to 190C.

5

Cook for 35-40 minutes or until cooked through and golden.

6

Remove from heat and set aside. Reduce oven to 180C.

7

In a fry pan heat the butter and add the onion, asparagus and leeks on a low heat. Cook for 4-5 minutes. Remove from the heat.

8

Line an ovenproof baking tray with butter.

9

Place the pumpkin, asparagus, onion, leeks and chives in and pour the eggs over the top

10

Sprinkle the fetta on top (optional). Season.

11

Pop in the oven and cook for 40 minutes or until browned and cooked through.

Recipe by Scott Gooding

Nutrition Facts

Servings 0