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Pumpkin, Spinach & Brie Frittata

Another recipe I was collecting in my cooking book, now on my Blog cooking book :) 

Source for recipe and photo: Coles Magazine
Serves 4 - Prep 15 minutes Cooking 30 minutes


Ingredients
800 g butternut pumpkin, peeled, seeded, cut into 2cm cubes
2 tbsp olive oil
12 Coles Brand Australian Free Range Eggs
1/2 cup (125ml) Coles Brand Australian Thickened Cream
120 g baby spinach leaves, finely shredded
200 g brie, thinly sliced
120 g baby rocket leaves


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake for 20 minutes or until tender.
  2. Meanwhile, whisk the eggs and cream together until well combined. Season with salt and pepper.
  3. Preheat grill on medium. Heat the remaining oil in a 20cm non-stick, ovenproof frying pan over medium-low heat. Arrange the pumpkin, spinach and brie in layers in the pan. Pour over the egg mixture. Lift and tilt the pan to distribute the egg. Cook for 6 minutes or until almost set.
  4. Continue cooking the frittata under the preheated grill for 5 minutes or until just set. Transfer to a serving plate. Sprinkle the frittata with rocket and serve with a rocket and cherry tomato salad.
Kitchen secrets: Use a non-stick or well-seasoned frying pan to make sure the frittata slides out easily. If your pan has a wooden or plastic handle wrap it in foil before placing under the grill.

Vic Lic

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