Roast pumpkin and feta frittata

Diane Turei, Helensvale, Qld

Serving size: Serves 6
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Entree, Lunch, Main, Snacks
Favourite flavours: Cakes/baking, Cheese

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.