PUMPKIN & FETA FRITTATAS
These Pumpkin & Feta Frittatas make a satisfying and flavorful vegetarian meal! Tender roasted pumpkin, colorful vegetables, tangy feta, and fluffy eggs come together in convenient individual portions. A wholesome dish that's perfect for breakfast, lunch, or a light dinner.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 179kcalCarbohydrates: 4gProtein: 11gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 258mgSodium: 259mgPotassium: 264mgFiber: 0.3gSugar: 2gVitamin A: 4124IUVitamin C: 4mgCalcium: 119mgIron: 2mg
Tried this recipe?Let us know how if you liked it in the comments below!