Pumpkin, goats cheese and herb frittata

Relax and enjoy this delicious vegetarian frittata to share with family and friends.

Recipe «Pumpkin, goats cheese and herb frittata» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 700g butternut pumpkin, peeled, cut into 2cm cubes, 2 tsp olive oil, 12 eggs, 1/4 cup thickened cream, 1/3 cup milk , 2 tbsp finely grated parmesan cheese, 1 1/2 tbsp chopped fresh flat-leaf parsley leaves, 2 tbsp chopped fresh mint leaves , 3 green onions, thinly sliced, 150g goat's cheese, crumbled, Olive oil cooking spray, Baby rocket, to serve.

Ingredients:

• 700g butternut pumpkin, peeled, cut into 2cm cubes 
• 2 tsp olive oil 
• 12 eggs 
• 1/4 cup thickened cream 
• 1/3 cup milk 
• 2 tbsp finely grated parmesan cheese 
• 1 1/2 tbsp chopped fresh flat-leaf parsley leaves 
• 2 tbsp chopped fresh mint leaves 
• 3 green onions, thinly sliced 
• 150g goat's cheese, crumbled 
• Olive oil cooking spray 
• Baby rocket, to serve 

Instructions

1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray. Drizzle with oil. Season with salt and pepper. Toss to combine. Roast for 15 to 20 minutes or until light golden and tender.
2. Meanwhile, place eggs, cream, milk, parmesan cheese, parsley, mint, green onion and half the goat’s cheese in a large bowl. Season with salt and pepper. Whisk to combine.
3. Heat a 20cm (base) heavy-based, ovenproof frying pan over medium heat. Spray with oil. Add egg mixture to pan. Cook for 13 to 15 minutes or until almost set. Sprinkle with pumpkin and remaining goat’s cheese.
4. Preheat grill on medium-high. Grill frittata for 5 to 6 minutes or until golden and set. Stand for 5 minutes. Using a spatula, loosen and slide frittata onto a large plate. Cut into 8 wedges. Serve topped with baby rocket.