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This pumpkin and ricotta frittata is not just a great dinner option to serve with a side salad but a really easy lunch option for throughout the week. It’s vegetarian, easy on the wallet and most importantly, super delicious!
Serves: 8
Ingredients
8 eggs
1 cup ricotta (plus 1/2 cup for on top)
3 cups pumpkin, roughly chopped
50g spinach, wilted
1/2 red onion, finely diced
1 cup cheese, grated
Salt and pepper
Method
Chop the pumpkin into 2cm cubes and place on a large baking tray with a drizzle of olive oil. bake in the oven for 20-25 minutes or until softened.
In a large bowl, whisk the eggs and ricotta until smooth. Add the wilted spinach, red onion, cheese, salt and pepper and stir until combined.
Pour the mixture into a medium round tin. Scatter the roasted pumpkin and spoon the remaining ricotta over the top.
Place in the oven for 30 minutes or until the egg is completely set.
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