I know, I’ve been so slack with updating my website and actually uploading new recipes – I’m so sorry!
However, I’m super stoked about this recipe. It’s a delicious vegetarian frittata with some gorgeous vegetable – it’s super easy to whip up and even better to pack for the kids lunch-boxes the next day. It can be enjoyed cold or warm and goes really well with a little side-salad. I had mine with a zucchini ribbon & rocket salad. Delicious!
Makes one square baking-tray:
- 10 eggs
- 500 g pumpkin, skin on, in cubes (I used Jarradale)
- 300 g kestrel potatoes, in cubes
- 2 medium zucchini’s, cut length-ways in 1 cm thickness
- 1/2 cup milk of your choice (I used almond milk)
- Handful chopped fresh basil
- Few sprigs of fresh, chopped sage
- Oil to grease pan
- Preheat your oven to 170 degrees and find your baking-pan. Grease it with oil. Set aside
- In a medium sauce-pan, bring water to the boil and cook the cubed pumpkin & potatoes until tender. App. a few minutes. Still needs a bite to it. Drain, set aside.
- Whisk all the eggs with your milk.
- Add all the pumpkin & potato to your baking-pan and layer the zucchini on top. Sprinkle the chopped basil and sage and pour egg-mix over the vegetables. Give the pan a little shake to make sure the egg-mixture is evenly spread.
- Bake the frittata for about 30-35 minutes, or until golden on top and egg-mixture is set in the middle when you poke a fork or skewer through.
- Enjoy with a little side-salad :)