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    Pumpkin, Crunchy Combo, Spinach & Fetta Frittata (Serves 4)


    A light vegetarian option that is ideal for picnics, lunch or dinner.




    4 cups (640g) coarsely chopped pumpkin
    1 small red onion, sliced thinly
    1 large potato, chopped coarsely
    200g fetta cheese, crumbled
    125g baby spinach leaves, chopped coarsely
    3/4 cup (90g) cheddar cheese, coarsely grated
    1 punnet (200g) crunchy combo sprouts
    8 eggs, lightly beaten
    1 punnet (125g) alfalfa sprouts


    1. Preheat oven to very hot. Grease a deep 23cm square cake pan; line base and two opposite sides with baking paper.
    2. Place pumpkin and potato in a large microwave-safe bowl, cover, cook on HIGH, stirring halfway through, cooking time about 8 minutes or until just tender.
    3. combine pumpkin, potato and crunchy combo in large bowl; add spinach, cheese and egg, stir to combine.
    4. Transfer egg mixture to prepared pan. Top with onion.
    5. Bake in very hot oven approx 15 min or until firm. Stand 5 min before serving.
    6. Serving suggestion; serve with alfalfa salad.