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Ingredients

2 tablespoons extra virgin olive oil
550g deseeded pumpkin, peeled, very thinly sliced
150g fresh ricotta
6 eggs, lightly whisked
40g (1/2 cup) finely grated parmesan
125ml (1/2 cup) milk
Fried sage leaves, to serve

Method

Step 1 Heat 1 tbs oil in a large frying pan over medium-high heat. Cook the pumpkin in batches, turning often and adding more oil as needed, for 3-5 minutes or until tender. Transfer to a plate.
Step 2 Grease the base and 2 long sides of a 25 x 7.5cm loaf pan. Line with baking paper, allowing the sides to overhang.
Step 3 Preheat the oven to 180C/160C fan forced. Place a layer of pumpkin on the base of the pan. Cover with a layer of ricotta. Continue layering with remaining pumpkin and ricotta.
Step 4 Whisk together the egg, parmesan and milk in a bowl. Season well. Pour into the pan. Bake for 40-45 minutes or until set. Set aside to cool slightly.
Step 5 Use the paper to lift frittata out of the pan. Cut into 12 slices. Serve hot or cold, sprinkled with fried sage leaves.

Pumpkin and ricotta frittata

How to make Pumpkin and ricotta frittata

Ingredients

Method