Name: Ricotta, pea and pumpkin frittata
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 1/2 teaspoon olive oil; 800 gram pumpkin, peeled, seeded, chopped; 4 egg whites; 3 eggs; 3/4 cup reduced-fat milk; 1/2 cup chopped flat-leaf parsley; 6 green onions, thinly sliced; 1 tablespoon chopped dill; 1 cup frozen peas, thawed; 250 gram fresh reduced-fat ricotta, coarsely crumbled; 200 gram greek-style natural yoghurt; 1 clove garlic, crushed

Ricotta, pea and pumpkin frittata

This easy frittata makes a delicious light dinner and is also great for the lunchbox.

Serves 6

Prep

15M

Cook

55M

Total

1H 10M

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Ingredients

1/2 teaspoon olive oil

800 gram pumpkin, peeled, seeded, chopped

4 egg whites

3 eggs

3/4 cup reduced-fat milk

1/2 cup chopped flat-leaf parsley

6 green onions, thinly sliced

1 tablespoon chopped dill

1 cup frozen peas, thawed

250 gram fresh reduced-fat ricotta, coarsely crumbled

200 gram greek-style natural yoghurt

1 clove garlic, crushed

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm (base diameter) round cake pan with oil. Line base with baking paper. Place pumpkin in a single layer on a baking tray lined with baking paper. Bake for 25 minutes or until tender. Stand on tray for 10 minutes.

2.Whisk egg whites, eggs, milk, 1/3 cup of the parsley, half the onion and half the dill in a bowl until combined. Season. Add pumpkin, peas and ricotta; stir gently to combine. Pour mixture into prepared pan; level surface. Bake for 35 minutes or until just set at centre. Cool in pan for 10 minutes.

3.Combine remaining parsley, remaining onion, remaining dill, the yoghurt and garlic in a bowl. Season. Transfer frittata to a heatproof board; cut into wedges. Serve frittata warm, topped with yoghurt mixture.

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