Kale, pumpkin and feta frittata with pesto

We love our one-pan frittata recipes - they deliver on flavour and nutrition while keeping the kitchen clean up to a minimum!

Serves: 4

Time to make: 1 hr

Hands-on time: 15 mins

Ingredients

More weights & measures

500g buttercup pumpkin, peeled, cut into 1cm-thick slices
1 bunch (250g) baby carrots, scrubbed, larger carrots halved
2 tablespoons olive oil
2 cloves garlic, thinly sliced
4 stalks green curly kale
8 eggs whisked with ½ cup skim milk
75g feta, crumbled
1 tablespoon basil pesto
2 tablespoons small basil leaves
4 cups mixed salad leaves, to serve
2 tablespoons vinaigrette

Instructions

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1 Preheat oven to 180°C. Line a baking tray with baking paper. Place pumpkin and carrots on prepared tray. Drizzle with half of the oil, season with pepper. Bake for 20 minutes.

2 In a medium cast-iron or ovenproof frying pan, heat 2 teaspoons of the remaining oil over medium. Sauté the garlic and kale for 5 minutes. Remove pan from heat.

3 Season whisked eggs and milk well with black pepper, to taste. Put cooked pumpkin slices in pan with kale, reserving the carrots. Add egg mixture to the pan. Scatter with two-thirds of the feta. Transfer to oven and bake for 20 minutes.

4 Meanwhile, in a small bowl, combine pesto and remaining oil. Top frittata with cooked carrots, pesto mixture, basil and remaining feta. Slice and divide among plates with dressed salad leaves.

HFG tip

Make it gluten free: Check pesto is gluten free.

Nutrition Info (per serve)

Calories 419 cal

Kilojoules 1750 kJ

Protein 23 g

Total fat 24 g

Saturated fat 6 g

Carbohydrates 25 g

Sugar 15 g

Dietary fibre 7 g

Sodium 470 mg

Calcium 380 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.