Baked pumpkin frittata with feta
Leftover pumpkin on your hands? What about this hearty, delicious and healthy pumpkin frittata? It's super easy, loaded with nutrients and good stuff like roasted pumpkin, salty feta and creamy eggs!
Servings: 4
Ingredients
- 1 lb (450 grams) pumpkin, peeled and cubed
- 6 eggs
- ½ cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1 teaspoon fine salt, divided
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 400 F (fan).
- Line a baking pan with parchment paper (my baking pan is 8x8 inches)
- Place the cubed pumpkin into the baking pan, season with olive oil, 1/2 tsp of salt, and pepper. Toss well to coat.
- Roast the pumpkin for about 20 minutes.
- In the meanwhile, whisk eggs and 1/2 teaspoon p of salt in a bowl.
- After 20 minutes, sprinkle with crumbled feta cheese and pour over the egg mixture.
- Bake until firm and golden, about 10-12 minutes. Serve warm or cold.