:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/iZPTYinrUgh2sEb9ju8U/aba6a68792eb4663c7824c61345cb5.jpeg "Healthy Pumpkin and Feta Baked Frittata")
Source: Freepik
Healthy Pumpkin and Feta Baked Frittata
Pumpkin and Feta Frittata is an easy dish to whip up for breakfast, brunch, or even dinner. The creaminess of the feta cheese perfectly complements the sweetness of the pumpkin, and the eggs tie everything together.
Ingredients
- 1 small Pumpkin, deseeded and cut into chunks
- 200 gms of feta cheese, crumbled
- 8 large eggs
- 2 tablespoon olive oil
- salt and pepper to taste
- Fresh herbs like parsley or chives for garnish (optional)
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Directions
Start by preheating your oven to 200°C (around 390°F), a pretty standard temperature for baking frittatas based on my personal experience.
Sprinkle the pumpkin chunks with a bit of salt and drizzle olive oil over them. Then, place them in a baking dish and let them roast in the oven for around 25 minutes until they're tender.
Meanwhile, whisk the eggs in a bowl. The trick to getting a fluffy frittata is to whisk them until they're fully blended and a bit frothy. Add salt and pepper for taste.
Once the pumpkin is ready, remove it from the oven, but don't turn the oven off just yet. We will need it again. Arrange the roasted pumpkin chunks evenly in a 9-inch ovenproof pan.
Now pour the egg mixture over the roasted pumpkin in the pan. Then sprinkle the crumbled feta evenly on top. I find that adding feta at this stage helps it melt and infuse into the frittata, creating a creamy and rich flavor.
Put the pan back in the oven and let the frittata cook for 20 minutes. You will know it's ready when it's set in the middle and slightly browned on top.
Serve your Pumpkin and Feta Frittata warm, preferably straight from the oven, garnished with fresh herbs if you like.
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