Roasted Pumpkin & Zucchini Frittata
Ingredients
- 250g pumpkin, diced
- 1 Tbsp olive oil
- 6 extra large eggs
- 1/4 cup finely grated parmesan
- 500g Bulla Cottage Cheese, Original
- freshly ground black pepper & salt flakes
- 1/2 red onion, thinly sliced
- 1 clove garlic, finely chopped
- 1 zucchini, grated
- 2 Tbsp basil leaves, torn
- 3 cherry tomatoes, halved
to serve
- roasted tomato halves, optional
Tip
- If you are short on time, omit the pumpkin and grate two zucchini instead of one, or even grate some pumpkin.
Cooking Directions
- Preheat oven to 200°C (180°C fan-forced). Toss pumpkin in half of the oil and place on a lined oven tray. Bake for 20 minutes or until golden and cooked through. Cool.
- In a large bowl, whisk together the eggs, then add the parmesan and half of the Bulla Cottage Cheese, Original. Season and mix well.
- Heat remaining oil in a 20cm frying pan. Add onion and garlic and cook for several minutes until tender. Add zucchini and basil and cook for 2 minutes.
- Arrange pumpkin pieces in a pan and pour the egg mixture into the pan. Scatter tomato halves on top of mixture. Cook for 5-6 minutes until almost cooked through. Transfer to under a hot grill and cook for a further 5-6 minutes until golden. Allow to cool slightly.
- To serve, remove frittata from pan and cut into wedges. Dollop with the remaining Bulla Cottage Cheese, Original, top with roasted tomatoes and basil leaves.
Ingredients
- 250g pumpkin, diced
- 1 Tbsp olive oil
- 6 extra large eggs
- 1/4 cup finely grated parmesan
- 500g Bulla Cottage Cheese, Original
- freshly ground black pepper & salt flakes
- 1/2 red onion, thinly sliced
- 1 clove garlic, finely chopped
- 1 zucchini, grated
- 2 Tbsp basil leaves, torn
- 3 cherry tomatoes, halved
to serve
- roasted tomato halves, optional
Tip
- If you are short on time, omit the pumpkin and grate two zucchini instead of one, or even grate some pumpkin.