Roasted pumpkin, rocket and fetta frittata
summary：Make this frittata for a light and quick meal....
Ingredients
• 1/2 quantity Smoky roast pumpkin (see related recipe)
• 100g baby rocket
• 1 small red onion, thinly sliced
• 100g fetta, crumbled
• 1/3 cup grated pizza cheese
• 8 eggs
• 3/4 cup pure cream
• 100g mixed salad leaves
• 250g cherry tomatoes, halved
• 1 Lebanese cucumber, cut into thin ribbons
• 1/4 cup balsamic dressing
Method
1. Preheat oven to 180C/160C fan-forced. Grease a 20cm square (base) cake pan. Line base and sides with baking paper.
2. Layer pumpkin, rocket, onion and fetta in pan. Sprinkle top with pizza cheese.
3. Whisk eggs and cream together in a large jug. Season with salt and pepper. Pour into pan. Place pan on a baking tray. Bake for 55 minutes or until browned and just set.
4. Meanwhile, combine salad leaves, tomato, cucumber and dressing in a large bowl. Toss to combine.
5. Stand frittata in pan for 5 minutes. Carefully remove from pan. Cut into pieces and serve with salad.