I absolutely love this roast pumpkin feta frittata. The sweetness from the roasted butternut pumpkin, combined with the saltiness from the feta cheese, and bacon are the perfect combination. Made even better with the addition of nutty parmesan cheese and the mellow flavours of roasted bell peppers. This dish can be eaten warm or cold. If you have any leftovers, it’s ideal for the lunch box.
Tips For Making This
1. Use a deep 23 cm round cake tin and not a spring form pan. If you use a spring form pan you run the risk of the egg mixture seeping out from the bottom of the tin.
2. Grease the inside of the tin with butter and line the base with a piece of baking paper, then grease the top of the paper – this will make it easier to remove the frittata from the tin.
3. To get a lovely cheesy crust, roll extra grated parmesan cheese around the inside edges of the tin and base before adding the vegetables.
4. When all the vegetables have been baked, mix them together and transfer to the cake tin while still hot.
5. Pour the egg mixture over the hot vegetables, as this will help reduce the cooking time.
6. Once the frittata is completely cooked, allow it to cool in the tin for 10 minutes. Then, run a knife around the inside edge of the tin before turning out onto a plate.
The dish tastes great either hot or cold. In fact, I think that it tastes better the next day, the flavour just seems to get better.
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Roast Pumpkin Feta Frittata
- deep 23 cm round cake tin
- Baking paper
FOR THE CAKE PAN
- Oil for bushing inside of cake pan
- 20 grams parmesan cheese
- 600 grams butternut pumpkin cut into 1 cm cubes
- 1 tablespoon olive oil
- 200 grams red capsicum cut into small cubes
- 6 spring onions finely sliced
- 280 grams lean bacon coarsely chopped
- 1 garlic clove crushed and chopped finely
- 1 tablespoon olive oil
- 6 large eggs
- 2 teaspoons cornflour
- ½ cup fresh cream
- Freshly ground black pepper
- 20 grams parmesan cheese grated
- 100 grams feta cheese cut into very fine cubes for top of frittata
Preheat oven to 200°C (400°F)
- PREPARE THE CAKE PAN- Grease a deep 23 cm round cake pan with oil, line the base with baking paper and coat the paper with a little oil.- Cover the inner sides and base of cake pan with grated parmesan cheese by rolling the cheese up and around the sides first, and then shaking the excess evenly over the base. Put aside
- PREPARE THE VEGETABLE FILLING- In a large bowl toss the cubed butternut pumpkin in 1 tablespoon of olive oil. Place on a lined baking tray.- Combine the capsicum, spring onions, bacon and garlic together in a bowl, and mix with the remaining 1 tablespoon of oil. Transfer to another lined baking tray.- Place pumpkin tray in the oven for 15 minutes, then add the capsicum, onion, bacon and garlic tray to the oven and continue to cook both trays for another 15 minutes. The pumpkin should be lightly browned if not, continue to bake for another 5 -10 minutes until it does. You may have to remove the other tray if it looks like the spring onions are starting to burn.
- PREPARE THE EGG MIXTURE- In a large jug whisk together the eggs, cornflour, cream, freshly ground black pepper (to taste), and the grated parmesan cheese. Put aside.
- FILLING THE PREPARED CAKE TIN- In a large bowl mix the hot vegetables together. Spoon vegetables into the prepared cake pan. Use the back of a spoon to level the top.- Pour the prepared egg mixture over the hot vegetables.- Sprinkle the cubed feta cheese over the top of the mixture, pressing down lightly.- Place in hot oven and bake uncovered for 45-50 minutes, or until the frittata sets. You can check if it is cooked by inserting a skewer into the centre. If it comes out clean it’s cooked.- Remove from the oven and allow the frittata to stand in the tin for 10 minutes before carefully turning out onto a large serving plate.