Another recipe I was collecting in my cooking book, now on my Blog cooking book :)
Serves 4 - Prep 15 minutes Cooking 30 minutes
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
- 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.
- Meanwhile, whisk the eggs and cream together until well combined. Season with salt and pepper.
- 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.
- 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.