Pumpkin & Potato Frittata with Ricotta
- Eggs
- Milk
Sure, lasagna’s OK. But you know what’s really special? Oven baked pumpkin and potato frittata with creamy ricotta of course! We promise after you’ve tucked into these rosemary roasted veggies topped with rocket and zingy fresh lemon juice, you’ll never look at your baking dish in the same way!
Ingredients
300 g
pumpkin
300 g
potatoes
1 bunch
rosemary
1 tbs
parsley
100 g
green beans
100 g
ricotta
(Contains: Milk;)
70 g
rocket
½
lemon
Not included in your delivery
2 tbs
olive oil
4
eggs
(Contains: Eggs;)
50 ml
milk
(Contains: Milk;)
2 tbs
butter
(Contains: Milk;)
salt
pepper
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced.
Cube the pumpkin and thinly slice the potato. Remove the stem of the rosemary and chop the parsley. Roughly chop the green beans. Wash the rocket and juice the lemon. Place the pumpkin, potato, and rosemary onto a baking tray and season well with salt and pepper and offer a good glug of olive oil. Place in the oven for 20 minutes.
While the veggies are roasting, place the egg and milk into a large bowl and whisk until well combined, add in the chopped parsley and season with salt and pepper. Prepare a shallow baking dish that will hold the eggs and vegetables, lightly grease the dish with butter. Pour in the egg mixture and then add the roasted vegetables, green beans, then season with salt and pepper and place in the oven for 15 minutes.
Remove from the oven and top with a few dollops of ricotta. Serve with a handful of rocket, and don’t forget to squeeze over some lemon juice for some extra zing!
