These days, I’m trying very hard to balance out my diet so that, for the most part, it’s really nourishing. For me that means avoiding processed foods, grains, sugar and dairy as much as possible and bumping up the fresh vegetables and proteins. By making healthy choices through the week I get to enjoy some food freedom on the weekends.
So I’m always looking out for easy, nutritious lunches and dinners to make during the week and this Pumpkin & Feta Frittata (in New Zealand’s ‘Food’ magazine – Oct/Nov 2014, Issue 79) certainly fits the bill. Basically, a frittata is primarily a bunch of vegetables encased in egg and cooked – in other words, a big vege omelette! You can make it as basic or as fancy as you want and it’s a great way to disguise vegetables for those who don’t much like them. The recipe is very flexible, so feel free to add whatever ingredients you prefer.
PUMPKIN & FETA FRITTATAS
- 1 ½ cups cubed pumpkin
- 2 ½ cups diced vegetables like mushrooms, zucchini, red onion
- 2 tsp olive oil
- 2 Tbsp store-bought roasted red pepper, sliced
- 12 olives, pitted
- 50 g feta, crumbled
- 6 eggs, lightly beaten
- Salt & freshly ground black pepper
- 1 Tbsp finely chopped parsley
- 1 Tbsp grated parmesan cheese
- 1 Tbsp pine nuts
- Preheat oven to 180°C (360°F). Prepare 4 individual baking dishes or Texan muffin pans by spraying lightly with oil.
- Steam, roast or microwave the cubed pumpkin until just tender and divide the pumpkin evenly between the dishes.
- Toss the remaining sliced vegetables in oil, sprinkle with salt and pepper and add to the pumpkin.
- Bake in preheated oven for 10-15 minutes or until tender. Remove from oven and top with red pepper, olives and feta.
- Season beaten eggs and pour over hot vegetables.
- Sprinkle with parsley, parmesan and pine nuts and return to oven for 10-15 minutes or until puffed and golden. Serve with a side salad and your favourite relish.
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