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Ingredients

800g butternut pumpkin, peeled, seeded, cut into 2cm cubes
2 tablespoons olive oil
12 Coles Brand Australian Free Range Eggs
1/2 cup (125ml) Coles Brand Australian Thickened Cream
120g baby spinach leaves, finely shredded
200g brie, thinly sliced
120g baby rocket leaves

Method

Step 1 Preheat oven to 200C. Line a baking tray with baking paper.
Step 2 Place pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake for 20 mins or until tender.
Step 3 Meanwhile, whisk the eggs and cream together until well combined. Season with salt and pepper.
Step 4 Preheat grill on medium. Heat the remaining oil in a 20cm non-stick, ovenproof frying pan over medium-low heat. Arrange the pumpkin, spinach and brie in layers in the pan. Pour over the egg mixture. Lift and tilt the pan to distribute the egg. Cook for 6 mins or until almost set.
Step 5 Continue cooking the frittata under the preheated grill for 5 mins or until just set. Transfer to a serving plate. Sprinkle the frittata with rocket and serve with a rocket and cherry tomato salad.

Pumpkin, spinach and brie frittata

How to make Pumpkin, spinach and brie frittata

Ingredients

Method