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Ingredients

1 tablespoon olive oil
500g butternut pumpkin, peeled, deseeded, cut into 1cm cubes
2 green zucchini, coarsely chopped
6 eggs, lightly whisked
125ml (3/4 cup) thickened cream
200g feta, crumbled
1/4 cup finely shredded fresh basil leaves
Salt & freshly ground black pepper
Mixed salad leaves, to serve

Method

Step 1 Preheat grill on high. Heat the oil in a 25cm-diameter (base measurement) non-stick frying pan over high heat. Add the pumpkin and cook, stirring, for 5 minutes or until golden brown and tender. Add the zucchini and cook, stirring, for 2 minutes or until tender.
Step 2 Meanwhile, whisk the egg and cream together in a medium bowl. Add the feta and basil, and season with salt and pepper.
Step 3 Pour the egg mixture evenly over the pumpkin mixture. Reduce heat to low and cook for 7-8 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for a further 5 minutes or until golden brown and just set. Remove from grill.
Step 4 Cut the frittata into wedges and serve immediately with mixed salad leaves, if desired.

Pumpkin, zucchini and feta frittata

How to make Pumpkin, zucchini and feta frittata

Ingredients

Method