Packed with fresh spring produce and under 500 calories, this cheesy frittata is perfect for midweek dinners or weekend picnics.
Ingredients
500g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
1 large red capsicum, deseeded, cut into 1.5cm pieces
1 large red onion, cut into thin wedges
1 bunch asparagus, trimmed, cut into 1cm lengths
150g (1 cup) frozen green peas
75g soft goat’s cheese, crumbled
8 eggs
2 tbsp milk
1/4 cup chopped fresh basil leaves, plus extra baby leaves, to serve
150g mixed cherry tomatoes, halved
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
Salad leaves, to serve
method
Step 1
Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place pumpkin, capsicum and onion on prepared tray. Spray lightly with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside to cool.
Step 2
Meanwhile, place asparagus and peas in a steamer basket over a saucepan of boiling water. Cover and steam until just tender. Refresh under cold running water. Drain well.
Step 3
Reserve 1 tbs goat’s cheese. Place remaining goat’s cheese in a large bowl with eggs, milk and basil. Whisk to combine. Season. Add all the roast vegetables and stir to combine.
Step 4
Reduce oven to 180°C/160°C fan forced. Line base and side of 20cm round cake pan with baking paper. Pour mixture into prepared pan, evenly distributing veg. Top with tomato, cut-side up, and seeds. Bake for 45 minutes or until puffed and firm. Set aside for 10 minutes to cool. Top with extra basil and reserved cheese. Serve with salad.