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Shannon Bennett's pumpkin, feta and tomato frittata

Name: Shannon Bennett's pumpkin, feta and tomato frittata
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 1 kg butternut pumpkin, peeled and sliced; 1 red onion, cut into wedges; 1 tsp ground cumin; 2 tbs olive oil; 8 eggs; ½ cup (125ml) milk; 2-3 sprigs flat leaf parsley, chopped; 200g feta, sliced; 120g semi-dried tomatoes, drained; Mixed salad leaves, to serve

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15m

55m

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by Shannon Bennett

Chef

Jan 23, 2018

One dish, two meals: hitting weeknight and packed-lunch goals, says Shannon Bennett.

1 kg butternut pumpkin, peeled and sliced
1 red onion, cut into wedges
1 tsp ground cumin
2 tbs olive oil
8 eggs
½ cup (125ml) milk
2-3 sprigs flat leaf parsley, chopped
200g feta, sliced
120g semi-dried tomatoes, drained
Mixed salad leaves, to serve

Method

1.

Preheat oven to 200°C. Line a large baking tray with baking paper.
2.

Place pumpkin, onion, cumin and olive oil in a large bowl, and toss to coat. Spread onto prepared tray and roast for 25-30 minutes, or until just tender. Allow to cool slightly.
3.

Meanwhile, whisk together eggs, milk and parsley, then season. Layer pumpkin, onion, feta and tomato on an angle in a greased, ovenproof 22cm frypan. Pour egg mixture over the top. Bake in oven for 20-25 minutes, or until golden and just set.
4.

Allow to cool for 10 minutes before dividing among plates, and serving with mixed salad leaves.