RECIPE: Pumpkin, Feta and Rosemary Frittata

Explosions of sweet pumpkin and feta (or blue cheese as an option if you’re a fan!) make this frittata a great meal idea.

Tip: You can make this with kumara too!

1/3 cup olive oil

2 onions, thinly sliced

350–400g sliced pumpkin, sliced thinly

1 medium-sized potato, sliced thinly

5 free-range, organic eggs, lightly beaten in a large bowl (Pasture Poultry or Bio Land Eggs)

2 tbsps rosemary, chopped

1 tsp salt

100g feta

Caramelised onion or chutney to serve

Preheat oven to 170 C.
Heat half the oil in a large oven proof frying pan and cook the onions until soft. Add pumpkin and potatoes and cook over medium heat for 10 minutes until par-cooked.
Remove vegetablesfrom the pan, leaving the oil in the pan, and transfer them to the bowl with the beaten eggs and add rosemary and salt. Stir to ensure vegetable slices are well coated in the egg mix.
Add remaining oil to the pan then pour in the egg/vege mixture. Reduce the heat to low and cook slowly until the edges are cooked. Sprinkle over feta and place in oven to bake for 25-30 minutes or until set in the middle. Rest for 10 minutes before cutting into wedges or squares and serve either hot or at room temperature with your favourite chutney and a salad.