Name: Roasted vegetable frittatas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 500 gram pumpkin, peeled, cut into small pieces; 1 red onion, thickly sliced; 1 tablespoon vegetable or olive oil; 1/2 cup drained roasted red capsicum strips; 1/2 cup freshly grated parmesan; 1/2 cup shredded basil, plus extra leaves, to serve; 6 eggs, at room temperature; 1 cup cream

Ingredients

500 gram pumpkin, peeled, cut into small pieces

1 red onion, thickly sliced

1 tablespoon vegetable or olive oil

1/2 cup drained roasted red capsicum strips

1/2 cup freshly grated parmesan

1/2 cup shredded basil, plus extra leaves, to serve

6 eggs, at room temperature

1 cup cream

Method

1.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Grease and line bases of a 12-hole (1/3-cup) muffin tray with baking paper. Combine pumpkin and onion on prepared baking tray. Drizzle with oil; toss to coat. Bake for 20 minutes or until golden and tender. Cool for 5 minutes

2.Combine pumpkin mixture, capsicum, parmesan and basil in a bowl. Spoon mixture evenly into prepared holes. Whisk eggs and cream in a jug. Season. Pour over vegetable mixture. Bake for 20 minutes or until golden and just set at centre. Stand on tray for 5 minutes. Using a round-bladed knife, loosen edges. Serve topped with extra basil.

Budget tip: Use up leftover roasted vegetables. Make double so there are some for packed lunches. No fresh basil? Add 2 tablespoons basil paste to egg mixture.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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