Name: Pumpkin and feta frittatas
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 cup cubed pumpkin flesh (about half a small pumpkin); 2 tablespoon olive oil; 1 onion, finely chopped; 5 large eggs; 1/4 cup milk; 2 tablespoon cream; 2 tablespoon chopped fresh parsley; salt and freshly ground black pepper; 150 gram feta cheese, crumbled

Ingredients

2 cup cubed pumpkin flesh (about half a small pumpkin)

2 tablespoon olive oil

1 onion, finely chopped

5 large eggs

1/4 cup milk

2 tablespoon cream

2 tablespoon chopped fresh parsley

salt and freshly ground black pepper

150 gram feta cheese, crumbled

Method

1.Heat a non-stick frying pan, add oil and onion and cook over a medium heat for 5 minutes until softened. Add cubed pumpkin and cook for 5 minutes more, stirring regularly.

2.Heat oven to 170C fan bake. Place eggs in a bowl with milk and cream and whisk to combine, then stir in onion, pumpkin and parsley. Season well with salt and pepper.

3.Spray a six-hole Texas muffin pan with oil. Divide mixture between holes of muffin pan and sprinkle with feta cheese. Bake for 35 minutes or until set.

4.Remove from oven and allow to cool a little before inverting onto a plate to turn out. Flip back to presentation side to serve.

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Ingredients

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