Pumpkin, spinach and brie frittata

This beautiful vegetarian frittata is a tasty combination of pumpkin, spinach and brie.

Recipe «Pumpkin, spinach and brie frittata» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 800g butternut pumpkin, peeled, seeded, cut into 2cm cubes, 2 tbsp olive oil, 12 Coles Brand Australian Free Range Eggs, 1/2 cup Coles Brand Australian Thickened Cream, 120g baby spinach leaves, finely shredded , 200g brie, thinly sliced, 120g baby rocket leaves .

Ingredients:

• 800g butternut pumpkin, peeled, seeded, cut into 2cm cubes 
• 2 tbsp olive oil 
• 12 Coles Brand Australian Free Range Eggs 
• 1/2 cup Coles Brand Australian Thickened Cream 
• 120g baby spinach leaves, finely shredded 
• 200g brie, thinly sliced 
• 120g baby rocket leaves 

Instructions

1. Preheat oven to 200C. Line a baking tray with baking paper.
2. Place pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake for 20 mins or until tender.
3. Meanwhile, whisk the eggs and cream together until well combined. Season with salt and pepper.
4. 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.
5. 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.