Kale, pumpkin and feta frittata with pesto

Serves: 4
Time to make: 1 hr
( Hands-on time: 15 mins )

Total cost: $ 15.32 / $ 3.83 per serve

(at time of publication)

Ingredients

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 trim milk
75g feta, crumbled
1 tablespoon basil pesto
2 tablespoons small basil leaves
4 cups mixed salad leaves, to serve
2 tablespoons vinaigrette

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1750kJ

Calories 419cal

Protein 23g

Total fat 24g

–Saturated fat 6g

Carbohydrates 25g

–Sugars 15g

Dietary fibre 7g

Sodium 470mg

Calcium 380mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.