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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This pumpkin and potato frittata is a simple way to turn everyday ingredients into a delicious meal. With fluffy eggs, golden veg and sweet caramelised onion, it’s just as lovely served warm for dinner as it is chilled for lunch the next day.
1 Preheat oven to 180°C. Line 1 large or 2 medium roasting trays with baking paper.
2 Pat squash and potato slices dry. Place on prepared trays and drizzle with half of the olive oil. Bake for 15-20 minutes until tender. Set aside and allow to cool.
3 In a pan over a medium heat, heat 2 teaspoons of the olive oil and cook onion until it starts to caramelise, about 10 minutes. Remove from heat and allow to cool a little.
4 In a large mixing bowl, beat eggs and a little salt and pepper until combined. Add onions, potato and squash to the egg mixture and set aside for 10 minutes for the flavours to develop.
5 In a large non-stick or heavy-based pan, heat remaining oil over medium-low heat. Add egg mixture and cook for 6-8 minutes. Run a rubber spatula around the edges of the frittata to make sure it doesn’t stick.
6 When the top starts to set, cover the top of the pan with a large plate and quickly flip the frittata out onto the plate. Some uncooked egg may spill out but this is normal. Slide the frittata back into the pan to cook the other side for another 6-8 minutes or until golden.
7 Slide the frittata onto a serving plate and cut into wedges. Serve warm or cool with mixed leaf salad and tomato wedges dressed with vinaigrette.
Add fresh herbs, grated cheese or chopped, cooked vegies to the mixture for extra flavour and nutrients.
Calories 330 cal
Kilojoules 1390 kJ
Total fat 19 g
Saturated fat 3.8 g
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