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Roast Potato and Pumpkin Frittata

Roast Potato and Pumpkin Frittata

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10 mins + 50 mins
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Serves 4
Vegetarian Vegetarian


  • 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


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


Qty Price
Countdown Olive Oil Mellow $5.80 ea
$5.80 ea
Fresh Produce Onions Red Peeled $4.00 kg
$4.00 kg
Fresh Produce Pumpkin Crown Cut $2.00 kg
$2.00 kg
Wattie's Peas Garden $3.00 ea was $3.79
$3.00 ea was $3.79
Countdown Beans Sliced Green $2.00 ea
$2.00 ea
Countdown Eggs Dozen Free Range Size 7
arrow icon exclamation icon Out of stock Out of stock
Countdown Cream $2.46 ea
$2.46 ea
Mainland Fresh Cheese Creamy Feta $4.29 ea
$4.29 ea
Value Salad Greens $3.50 ea
$3.50 ea
Fresh Produce Potatoes White Washed $3.00 kg
$3.00 kg