Pumpkin & Goats Cheese Frittata
A fresh, summery recipe. Pumpkin & Goats Cheese Frittata
This pumpkin frittata, loaded with goat cheese, fresh sage and pumpkin, is perfect for brunch or breakfast in the fall.
Ingredients
- 12 Egg, lightly beaten
- 700g pumpkin, cooked and sliced
- 1/4 cup Pure cream
- 150g goat cheese, crumbled
- 50g grated cheddar cheese
- 1 large onion, finely chopped
- 2 Tbs fresh flat-leaf parsley, chopped
- 1/4 tsp paprika
Step 1
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.
Step 2
Lightly beat eggs, cream, and cheddar cheese in a mixing bowl.
Step 3
Heat the Frypan over medium heat for 2 minutes.
Step 4
Add vegetable oil and onion, and cook for 3 minutes or until the onion has softened but not brown.
Step 5
Add cooked pumpkin.
Step 6
Pour egg mixture into pan. Gently stir in goat cheese, parsley, and paprika.
Step 7
Cook over medium-low heat for 15 – 20 minutes or until the egg mixture has almost set.
Step 8
Cover the Frittata with a splatter guard to cook the top of the frittata.
Step 9
Run a spatula around the edge of the frittata and leave to cool for 2 minutes.
Step 10
Invert the frittata using a splatter guard and serve on an adequate-sized serving plate.
Step 11
Cut and serve with baby rockets on the side.
Chef’s Tips
Frittata can be finished in the oven for a crisper top. Other cheeses can be used such as fetta, however, goat 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.
Pumpkin & Goats Cheese Frittata
Ingredients
- 12 eggs (lightly beaten)
- 700g pumpkin (cooked and sliced)
- 1/4 cup Pure cream
- 150g goats cheese (crumbled)
- 50g cheddar cheese (grated)
- 1 large onion (finely chopped)
- 2 tbsp fresh flat leaf parsley (chopped)
- 1/4 tsp paprika
Instructions
- 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.
Notes
