Name: Roast potato and pumpkin frittata
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 small red onion, finely sliced; 750 gram 750g roast potatoes, cut in half*; 250 gram roast pumpkin, cut in half*; 250 gram peas*; 125 gram beans*; 5 eggs, beaten; 300 millilitre thickened cream; 100 gram feta; green salad to serve*

Roast potato and pumpkin frittata

Give those leftover roast veggies a delicious new lease on life with this thrifty recipe. Easy, full of flavour and topped with creamy feta, this frittata is the perfect no-fuss meal

Serves 4

Prep

10M

Cook

50M

Total

See how to prepare the vegetables for the frittata by checking out this recipe for Roast chicken with gravy and veggies

Ingredients

2 teaspoon olive oil

1 small red onion, finely sliced

750 gram 750g roast potatoes, cut in half*

250 gram roast pumpkin, cut in half*

250 gram peas*

125 gram beans*

5 eggs, beaten

300 millilitre thickened cream

100 gram feta

green salad to serve*

Method

1.Preheat oven to 180°C. Lightly grease a six-cup oven-proof dish.

2.In a small frying pan, heat oil on medium. Sauté onion for 2-3 minutes until tender.

3.Arrange combined vegetables in a dish, then scatter onion over.

4.In a jug, whisk eggs and cream together, then season to taste. Pour over vegetables, crumbling cheese over top.

5.Bake for 40-45 minutes until centre is set and top is golden. Serve with salad.

*Use any other leftover vegetables you have on hand. -Make an easy dressing for your salad by combining 2 tablespoons olive oil with 1 tablespoon red wine vinegar and ¼ teaspoon Dijon mustard. Season to taste. Drizzle over just before serving.
Note

Women's Weekly Food

Ingredients

Method

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