28/04/2018
Pumpkin, Zucchini and Cherry Tomato Frittata
A one pan dish perfect for brunch, lunch or to take on a picnic.
Serves:
4
Prep Time: 5 minutes
Cooking Time: 20 minutes
Ingredients
- 30g butter
- 1 zucchini, sliced
- 8 eggs
- 1/2 cup grated cheddar cheese
- 1 cup diced cooked pumpkin
- 1 punnet cherry tomatoes
- continental parsley leaves, for garnish
- crusty bread, for serving
Method
Melt butter in a large non-stick frypan and brown zucchini slices on both sides. Lightly beat eggs and mix in cheese. Add to pan and cook over medium heat for 5 minutes until partially set. Dot with cherry tomatoes and pumpkin and cook covered until completely set. The frittata can be finished under the grill until golden brown, if desired. Sprinkle with parsley leaves and serve with crusty bread.
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