Kale, pumpkin and feta frittata with pesto
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Time to make:
1 hr (Hands-on time: 15 mins, Cooking time: 45 mins)
$4.55 per serve
(at time of publication)
Full ingredients list:
2 tablespoons olive oil
500g Kent pumpkin, peeled, cut into 1cm-thick slices
1 bunch baby carrots, scrubbed (larger carrots halved)
2 garlic cloves, thinly sliced
4 stalks green curly kale
1/2 cup reduced-fat milk
75g reduced-fat feta, crumbled
1 tablespoon gluten-free basil pesto
2 tablespoons small basil leaves
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line a baking tray with baking paper. Place pumpkin and carrots on prepared tray. Drizzle with half of the oil. Season with cracked black pepper. Bake for 20 minutes.
Step 2Heat 2 teaspoons of oil in a medium cast-iron or ovenproof frying pan over medium heat. Sauté the garlic and kale for 5 minutes. Remove pan from heat.
Step 3Meanwhile, whisk eggs and milk together in a large jug. Season well with pepper.
Step 4Put pumpkin slices in pan with kale. Add egg mixture to the kale mixture. Scatter with two-thirds of the feta. Bake for 20 minutes.
Step 5Meanwhile, combine pesto and remaining oil in a small bowl. Top frittata with carrots, pesto mixture, basil and remaining feta. Slice and serve frittata.
About this recipe
First published: April 2018