I’m really fussy with eggy things. The word omelet makes me gag. Seriously, I’m cringing writing this. But I really wanted to make friends with frittata because it looked like a easy, healthy meal to have when you can’t be bothered cooking. So it was a big leap of faith to make this one. One that paid off. It’s got the right amount of everything; beautiful pumpkin, creamy feta and zucchini. Of course this photo looks very ordinary… perhaps because I realised as a frittata newbie I don’t own the perfect pan and cooking it in a wok just won’t do.
Guess who’s going to be buying themselves one of those blue frypan things that I keep seeing on TV, flavourstone or something? Anyone got one of those?
Pumpkin, Feta & Zucchini Frittata
1 tablespoon olive oil
500g butternut pumpkin, peeled and cut into 1cm cubes
2 green zucchini, chopped
3/4 cup thickened cream
200g feta, chopped
1/4 cup finely shredded fresh basil leaves
Salt & freshly ground black pepper
♥ Turn on your grill to high to heat while you’re preparing the frittata. Heat the oil in a 25cm-diameter non-stick frying pan over high heat. Add the pumpkin and cook until golden and softened. Add the zucchini and cook, stirring, for 2 minutes or until tender.
♥ While the veggies are sizzling away, whisk the egg and cream together in a medium bowl. Add the feta and basil, and season with salt and pepper.
♥ Pour the egg mixture over the pumpkin mixture. Reduce heat to low and cook for 7-8 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for a further 5 minutes or until golden brown and just set. Remove from grill.
♥ Serve by cutting the frittata into wedges, and dishing up with a salad.