Leek and pumpkin frittata

5.0

(2)

www.taste.com.au
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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Cost: $10.26 /serving

Leek and pumpkin frittata

Ingredients

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Instructions

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Step 1

Preheat oven to 180°C. Line an oven tray with baking paper. Place the pumpkin on the lined tray and drizzle with 2 teaspoons of the oil. Season with salt and pepper. Bake in preheated oven for 20 minutes or until tender.

Step 2

Heat 2 teaspoons of the remaining oil in a 20cm (base measurement) non-stick frying pan over medium heat. Add the leek and cook, stirring occasionally, for 5 minutes or until leek softens. Add the pumpkin and stir to combine.

Step 3

Meanwhile, preheat a grill on medium. Whisk the eggs and cream together in a medium bowl. Season with salt and pepper. Pour the egg mixture over the pumpkin mixture. Reduce heat to low. Cook for 5-7 minutes or until frittata is set around the edges. Cook under preheated grill for a further 5 minutes or until golden brown and just set. Remove from grill.

Step 4

Combine the witlof, rocket and feta in a large bowl. Drizzle with vinegar and remaining oil and gently toss to combine. Divide evenly among serving plates. Cut the frittata into wedges and serve immediately with the witlof salad.

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