Pumpkin, Goats Cheese And Herb Frittata

Relax and enjoy this delicious vegetarian frittata to share with family and friends.

The ingredient of Pumpkin Goats Cheese And Herb Frittata

• 700g butternut pumpkin peeled cut into 2cm cubes
• 2 tsp olive oil
• 12 eggs
• 1 4 cup thickened cream
• 1 3 cup milk
• 2 tbsp finely grated parmesan cheese
• 1 1 2 tbsp chopped fresh flat leaf parsley leaves
• 2 tbsp chopped fresh mint leaves
• 3 green onions thinly sliced
• 150g goats cheese crumbled
• olive oil cooking spray
• baby rocket to serve

The Instruction of pumpkin goats cheese and herb frittata

• preheat oven to 200u00b0c 180u00b0c fan forced line a baking tray with baking paper place pumpkin on prepared tray drizzle with oil season with salt and pepper toss to combine roast for 15 to 20 minutes or until light golden and tender
• meanwhile place eggs cream milk parmesan cheese parsley mint green onion and half the goatu2019s cheese in a large bowl season with salt and pepper whisk to combine
• heat a 20cm base heavy based ovenproof frying pan over medium heat spray with oil add egg mixture to pan cook for 13 to 15 minutes or until almost set sprinkle with pumpkin and remaining goatu2019s cheese
• preheat grill on medium high grill frittata for 5 to 6 minutes or until golden and set stand for 5 minutes using a spatula loosen and slide frittata onto a large plate cut into 8 wedges serve topped with baby rocket

Nutritions of Pumpkin Goats Cheese And Herb Frittata

fatContent: 262 661 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 18 grams protein
sodiumContent: 345 milligrams cholesterol

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