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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This tasty pumpkin, chorizo and black-eyed bean frittata serves eight, so is a great option for a big family meal or when you have to feed a crowd. Or make it and pop what's left in the fridge – leftover frittata is great served the next day for lunch.
1 Preheat oven to 180°C. Line a 26cm x 16cm slice pan with baking paper, extending paper at the long sides for handles. Combine the pumpkin, spinach and the beans in prepared pan. Sprinkle the vegetables with cumin and coriander.
2 Whisk eggs, egg whites, cream and half of the cheese in a large jug. Pour the egg mixture over the vegetables in pan. Top with chorizo, the remaining cheese and pumpkin seeds. Season with cracked black pepper. Bake for 30 minutes, or until just set at the centre. Cool slightly.
3 Slice the frittata into squares and serve with salad leaves. Refrigerate leftover frittata to enjoy for lunch the next day.
Make it vegetarian by omitting the chorizo
Calories 418 cal
Kilojoules 1746 kJ
Total fat 19.6 g
Saturated fat 6.7 g
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