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!
pumpkin, peeled and cubed
feta cheese, crumbled
fine salt, divided
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 tsp 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.
Frittata leftovers keep well in the fridge for up to 3 days.
Variations: cheese add extra flavor and texture, however, if you don’t have feta cheese, go for parmesan, cheddar goat cheese or whatever you like.
My square baking pan is 8 x 8 inches and makes 4 medium-size servings.
BAKED PUMPKIN FRITTATA WITH FETA by TheCleverMeal.com