This beautiful vegetarian frittata is a tasty combination of pumpkin, spinach and brie.
- Preheat oven to 200C. Line a baking tray with baking paper.
- Place pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake for 20 mins or until tender.
- Meanwhile, whisk the eggs and cream together until well combined. Season with salt and pepper.
- Preheat grill on medium. Heat the remaining oil in a 20cm non-stick, ovenproof frying pan over medium-low heat. Arrange the pumpkin, spinach and brie in layers in the pan. Pour over the egg mixture. Lift and tilt the pan to distribute the egg. Cook for 6 mins or until almost set.
- Continue cooking the frittata under the preheated grill for 5 mins or until just set. Transfer to a serving plate. Sprinkle the frittata with rocket and serve with a rocket and cherry tomato salad.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set