Roast Pumpkin & Capsicum Frittata with Dill
Ever wished you could eat breakfast at dinner time? We’ve made your dreams come true with this delicious Roast Pumpkin and Capsicum Frittata. With sweet caramelised pumpkin and smoky charred capsicum seeing you right, all that’s left to do is crumble fetta cheese, pour over the spicy egg mixture and bake in the oven - yum! A fancy (but simple) night-time twist on that breakfast favourite egg and capsicum combo.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 portion
pumpkin
1
red capsicum
½
red onion
4
free-range egg
(Contains Egg;)
1 bunch
dill
½ bag
baby spinach leaves
½ block
fetta cheese
(Contains Milk;)
Not included in your delivery
2 tsp
olive oil
¼ cup
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the pumpkin and cut it into 2 cm cubes. Cut the red capsicum into quarters and the red onion into wedges. Finely chop the dill. Wash the baby spinach and crumble the fetta cheese.
Toss the pumpkin, red capsicum and red onion in the olive oil and place in a single layer on the prepared oven tray. Season with salt and pepper. Cook for 20 minutes or until tender. Cut the capsicum into thin strips. Tip: Cutting capsicum into thin strips after it cooks prevents it from charring too much in the oven.
Whisk the free-range eggs, milk, and dill in a jug or bowl until well combined. Season with salt and pepper.
Heat a dash of oil in a medium ovenproof frying pan over a medium-high heat. Add half of the baby spinach and cook, stirring, for 1 minute or until wilted. Add the pumpkin, capsicum and fetta cheese and distribute evenly across the base of the pan. Pour in the egg mixture and cook for 1 minute to set the base slightly. Then, transfer the pan to the oven and cook for 10-15 minutes or until set. Tip: If you don’t have an ovenproof frying pan, transfer the ingredients to a greased baking dish.
To serve, slice the frittata into wedges and divide between plates. Serve with the remaining baby spinach drizzled with a little olive oil and a vinegar of your choice.