Roast pumpkin frittata

Serves 6



  • 250g pumpkin

  • Extra virgin olive oil

  • 6 eggs

  • ¼ cup milk

  • 3 spring onions, finely chopped

  • ¼ cup parsley, finely chopped

  • ½ cup reduced-fat cheese, grated

  • 100g reduced-fat feta cheese, crumbled

  • 2 tbsp. extra grated cheese




  1. Preheat oven to 180°C.

  2. Peel and chop pumpkin into 2cm pieces and place on a lined baking tray. Lightly drizzle with olive oil. Roast for 30 minutes.

  3. In a bowl, whisk together eggs and milk. Stir in onion, parsley, grated cheese and crumbled feta.

  4. Evenly place pieces of roasted pumpkin on the base of a greased baking dish.

  5. Pour egg mixture over the pumpkin and sprinkle with extra cheese.

  6. Bake for 30 minutes or until set.

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