Roast Pumpkin and Pesto Frittata l 4 Ingredients Healthy Diet4 Ingredients
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Roast Pumpkin and Pesto Frittata
4ING l Recipe Image l Roast Pumpkin and Pesto Frittata
Course Dinner, Fresh & Healthy, Healthy Diet
Servings
people
Ingredients
  • 200 grams butternut pumpkin (peeled and diced into 1cm cubes)
  • 1/2 cup red capsicum (deseeded and diced) (60g)
  • 2 tablespoons basil pesto (40g)
  • 4 eggs (lightly beaten) (50g each)
Course Dinner, Fresh & Healthy, Healthy Diet
Servings
people
Ingredients
  • 200 grams butternut pumpkin (peeled and diced into 1cm cubes)
  • 1/2 cup red capsicum (deseeded and diced) (60g)
  • 2 tablespoons basil pesto (40g)
  • 4 eggs (lightly beaten) (50g each)
4ING l Recipe Image l Roast Pumpkin and Pesto Frittata
Instructions
  1. Preheat the oven to 180˚C/320f. Line a baking tray with baking paper. Spread the pumpkin and capsicum evenly over the tray. Roast the vegetables for 20 minutes or until golden brown and tender. Transfer to a non-stick, 20cm ovenproof frying pan. In a separate bowl, combine the pesto and eggs, then pour over the roasted vegetables. Return to the oven for 15 to 20 minutes until golden and set. Using oven mitts, carefully remove to a serving plate.
  2. Spread the pumpkin and capsicum evenly over the tray. Roast the vegetables for 20 minutes or until golden brown and tender.
  3. Transfer to a non-stick, 20cm ovenproof frying pan.
  4. In a separate bowl, combine the pesto and eggs, then pour over the roasted vegetables.
  5. Return to the oven for 15 to 20 minutes until golden and set.
  6. Using oven mitts, carefully remove to a serving plate.
Recipe Notes

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