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Method
Step 1
Preheat oven to 160°C. Spray a 22cm (base measurement) ovenproof non-stick frying pan with olive oil spray. Place over medium-low heat. Add the pumpkin and onion. Cook, stirring occasionally, for 6-8 mins or until pumpkin is golden and onion softens. Add the garlic and cook for 1 min or until aromatic.
Step 2
Whisk eggs and milk in a large jug. Season. Pour the egg mixture evenly over the pumpkin mixture in the pan. Sprinkle with fetta and pepitas. Bake for 10 mins or until just set. Set aside in the pan for 2 mins to cool slightly. Cut into wedges.
Step 3
Just before serving, drizzle frittata with the pesto. Serve with the rocket.
For a delicious weeknight meal and, if you're lucky, lunch the next day, this pumpkin and fetta frittata recipe delivers the goods!
Method
Step 1
Preheat oven to 160°C. Spray a 22cm (base measurement) ovenproof non-stick frying pan with olive oil spray. Place over medium-low heat. Add the pumpkin and onion. Cook, stirring occasionally, for 6-8 mins or until pumpkin is golden and onion softens. Add the garlic and cook for 1 min or until aromatic.
Step 2
Whisk eggs and milk in a large jug. Season. Pour the egg mixture evenly over the pumpkin mixture in the pan. Sprinkle with fetta and pepitas. Bake for 10 mins or until just set. Set aside in the pan for 2 mins to cool slightly. Cut into wedges.
Step 3
Just before serving, drizzle frittata with the pesto. Serve with the rocket.
