Recipes
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Pumpkin, Sage and Goat’s Cheese Frittata

Pumpkin, Sage and Goat’s Cheese Frittata

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  • Recipe by Dr Sue Shepherd
  • Serves 2-4
  • Prep Time 10 minutes
  • Cooking Time 1 hour
Ingredients
  • 200g pumpkin, cut into 3cm x 3cm pieces
  • Olive oil
  • 6 free range eggs
  • ½ cup Vitasoy Ricemilk Original
  • 50g goat's cheese feta cut into small pieces
  • 2 Tbsp chopped fresh sage leaves

Pepper to taste

Instructions
  1. Heat oven to 200°C.
  2. Place pieces of pumpkin on to a baking tray. Drizzle a little olive oil over pumpkin, toss to coat and bake in pre-heated oven for 20 minutes or until golden brown. Remove from oven, set aside to cool slightly.
  3. Reduce heat of oven to 150°C. Line a 18cm x 18cm baking dish with baking paper.
  4. Place pumpkin pieces over base of baking dish.
  5. In a large bowl, mix eggs, Vitasoy Ricemilk Original, feta and sage with a fork until well combined. Season to taste. Pour over pumpkin in baking dish.
  6. Place in oven to bake for 40-50 mins or until golden brown and firm when shaken. Remove from oven and allow to cool slightly for 5 minutes before slicing. Can be eaten warm or cold.
Nutritional Analysis – Amount per Serve
Energy 776.42kJ
Protein 10.59g
Total Fat 12.84g
Saturated Fat 4.29g
Carbohydrate 6.74g
Sugar 4.28g
Sodium 145.9mg
Calcium 87.24mg