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Roast Potato and Pumpkin Frittata

Roast Potato and Pumpkin Frittata

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10 mins + 50 mins
serving size icon
Serves 4
Vegetarian Vegetarian

Ingredients

  • 2 Tsp olive oil
  • 1 small finely sliced red onion
  • 1 Kg diced and roasted potatoes
  • 350 g diced and roasted pumpkin
  • 250 g frozen peas
  • 125 g green beans
  • 5 beaten eggs
  • 300 ml cream
  • 100 g feta cheese
  • To serve:
  • Green salad, if desired

Method

1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 1.5L oven-proof dish.

2. In a small frying pan, heat oil over a medium heat. Sauté onion for 2-3 minutes until softened.

3. Arrange combined vegetables in a dish, then scatter onion over the top.

4. In a jug, whisk eggs and cream together, then season to taste. Pour over vegetables, crumbling feta cheese over top.

5. Bake for 40-45 minutes until centre is set and top is golden. 6 Serve with green salad, if desired. Tip: These vegetables can be changed out for any other leftover vegetables you have on hand.

This recipe was sent in by Food to Love

MEAL INGREDIENTS

Qty Price
Countdown Olive Oil Mellow $5.80 ea
$5.80 ea
Fresh Produce Onions Red Peeled $6.00 kg
$6.00 kg
Fresh Produce Pumpkin Crown Cut $3.00 kg
$3.00 kg
Wattie's Peas Garden $3.79 ea
$3.79 ea
Countdown Beans Sliced Green $2.00 ea
$2.00 ea
Countdown Eggs Dozen Free Range Size 7 $7.50 ea
$7.50 ea
Countdown Cream $2.49 ea
$2.49 ea
Mainland Fresh Cheese Creamy Feta $3.30 ea was $4.29
$3.30 ea was $4.29
Value Salad Greens $3.99 ea
$3.99 ea
Fresh Produce Potatoes White Washed $2.99 kg
$2.99 kg