Roast Potato and Pumpkin Frittata

clock 10 minutes + 50 minutes bowl Serves 4


  • 2 tsp olive oil
  • 1 small finely sliced red onion
  • 1 kg diced and roasted potatoes
  • 350 g diced and roasted pumpkin
  • 250 g frozen peas
  • 125 g green beans
  • 5 beaten eggs
  • 300 ml cream
  • 100 g feta cheese
  • To serve:
  • green salad, if desired
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  • 1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 1.5L oven-proof dish.

  • 2. In a small frying pan, heat oil over a medium heat. Sauté onion for 2-3 minutes until softened.

  • 3. Arrange combined vegetables in a dish, then scatter onion over the top.

  • 4. In a jug, whisk eggs and cream together, then season to taste. Pour over vegetables, crumbling feta cheese over top.

  • 5. Bake for 40-45 minutes until centre is set and top is golden. 6 Serve with green salad, if desired. Tip: These vegetables can be changed out for any other leftover vegetables you have on hand.

By Food to Love

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