Walnut Pesto is all about quick, easy and delicious meals that feed a hungry family. I love incorporating fresh vegetables and produce in my daily cooking. The best way to get the kids to eat their 5-a-day is to disguise them in yummy dishes that keep them coming back for more. Like these zucchini and carrot fritters, avocado muffins, butternut fritters and Mexican taco stir fry.
This roasted pumpkin frittata is packed with goodness and delicious flavours. It is really simple to make, with most ingredients being kitchen staples. It is low on carbs which is ideal for people on the banting or paleo diets. You could swop out the pumpkin for butternut or any of your other favourite veggies. It is important to roast the veggies as this intensifies the flavour and taste of this frittata. This dish would be ideal for breakfast or as a light lunch option with a side salad.
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Roasted Pumpkin and Feta Cheese Frittata
Ingredients :
- 4 tablespoons olive oil
- 1 onion, thinly sliced
- 400g pumpkin cubes
- 1 cup of spinach leaves
- 1/2 tsp crushed cumin
- 1/4 tsp cinnamon
- 8 large eggs
- 1/2 cup milk
- 1 tsp Dijon mustard
- a handful of crumbled feta
- salt and pepper to taste
- chopped coriander
- onion marmalade
Direction :
Preheat the oven to 180 degrees celcius. Place the pumpkin, 2 tablespoons of olive oil, cumin and cinnamon into a greased dish. Bake for about 20-30 minutes until soft, but not mushy.
Heat a pan over medium heat and add in the remaining olive oil. Add in the onion and cook until soft. Add the spinach and cook until soft. Whisk the eggs, milk, salt and pepper together.
Add the roasted pumpkin to the pan and mix lightly. Add in the eggs and allow the bottom of the frittata to set. Throw over the crumbled feta and place the pan under a hot grill to cook the top of the frittata and melt the cheese. Serve immediately garnished with chopped coriander and a drizzle of warm onion marmalade.
