Reader's recipes
Roast pumpkin and feta frittata
Diane Turei, Helensvale, Qld
Roast pumpkin and feta frittata by Diane Turei, Helensvale, Qld...
INGREDIENTS
500g pumpkin, seeded, cubed
2 tablespoons oil
¼ cup pepitas (edible pumpkin seeds)
1 onion, finely chopped
3 garlic cloves, crushed
2 tablespoons chopped coriander
6 eggs, lightly beaten
200g feta, crumbled
Rocket salad, to serve
METHOD
- Preheat oven to hot, 200°C. Lightly grease and line a large oven tray and a 20cm cake pan with baking paper.
- Place pumpkin on the prepared tray. Drizzle with half the oil and toss well. Bake for 15-20 minutes until tender. Allow to cool.
- Meanwhile, heat a large frying pan on high. Cook pepitas for 1-2 minutes until they start to crack. Set aside.
- Heat remaining oil in same pan on high. Saute onion and garlic for 2-3 minutes until tender. Remove from heat. Stir coriander through. Cool slightly.
- In a bowl, whisk eggs. Stir in feta, onion mixture, pumpkin and half pepitas. Pour into pan. Sprinkle with remaining pepitas.
- Bake for 20-25 minutes until firm and golden. Cool in pan for 10 minutes before cutting into squares. Serve with rocket salad.
