Pumpkin and Leafy Green Frittata
500g pumpkin, cut into small 1-2 cm cubes
1 large Red onion, cut into 2cm chunks
1 Tbsp Olive oil
2 tsp Liquid honey
2 Garlic cloves, chopped
120g silverbeet leaves, chopped
6 Free-range eggs
½ cup Milk
½ cup Cream
1 pinch Salt
2 tsp Thyme, chopped
½ tsp Chilli flakes, optional
½ cup Sundried tomatoes, sliced
Heat oven to 200C.
Toss pumpkin and red onion with olive oil and honey on a prepared oven tray.
Season with salt and pepper and roast for 20-30 minutes or until soft and slightly caramelised.
Heat a drizzle of olive oil in a large heavy-based frying pan with high sides. Sizzle garlic for 30 seconds, then add silverbeet and cook for a further 2-3 minutes or until silverbeet is wilted — add a couple of tablespoons of water and place a lid on top of the pan to help create steam to cook the silverbeet through.
Lightly whisk eggs, milk, cream, salt, feta, thyme and chilli flakes together.
Toss roast pumpkin and onion with silverbeet inside the fry pan, and pour over the egg mixture. Scatter over sundried tomatoes. Bake for 20-30 minutes or until the frittata is puffed and golden. Stand frittata in the pan for 10 minutes, before serving. Serve with a leafy green salad on the side.