Roast pumpkin and zucchini frittata

Perfect as lunch, a light dinner, afternoon tea or in a lunch box, roast pumpkin and zucchini frittata is a healthy, delicious and flexible dish.

Serves 4

Cook

1H 20M

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Ingredients

1 tablespoon olive oil

500 gram zucchini, cut into chunks

500 gram pumpkin, peeled, seeded, cut into chunks

1 garlic clove, finely sliced

1 tablespoon chopped sage

8 eggs

1/3 cup milk

2 tablespoon chopped basil salad leaves, to serve

Method

1.Preheat oven to moderate, 180°C. Pour oil into a baking dish and heat in the oven for 2-3 minutes.

2.Toss zucchini, pumpkin and garlic in oil to coat. Season to taste. Sprinkle sage over and bake for 20-25 minutes until vegetables are tender.

3.In a bowl, whisk together eggs and milk. Season to taste.

4.Lightly oil a 20 x 22cm baking dish. Arrange vegetables in dish and sprinkle with basil. Pour egg mixture over.

5.Bake for 25 minutes. Cover with foil and bake for a further 10-15 minutes until set. Cut into wedges and serve with salad leaves.

Frittatas can also made in a fry pan and finished off under the grill. A frittata is an excellent option for vegetarian or gluten intolerant guests. Roast vegetables give an extra depth of flavour.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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