Monday, 16 January 2012

Roast Pumpkin and Basil Frittata


I've been wanting to blog this recipe for ages. It's perfect for a picnic or a barbecue, or lunch with a friend.

700g butternut pumpkin, roasted
6 eggs
1 cup cream
1/4 cup basil, torn
1 garlic clove, crushed
50g Parmesan cheese, grated
3/4 cup sun-dried tomatoes, sliced
200g feta, diced
salt and pepper, to taste

Cut pumpkin into 2cm cubes. Place eggs and cream into a large bowl and whisk to combine. Fold through pumpkin and remaining ingredients. Pour mixture into a greased and lined 20cm square sandwich pan and bake at 180°C for 45 minutes or until set. When cool turn onto a board and cut into serving sized pieces.

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