ROASTED PUMPKIN, MARJORAM, AND BLUE CHEESE FRITTATA
Bunker in for cold weather with this cozy, autumnal frittata.
Provided by Donna Hay
Categories HarperCollins Frittata Dinner Brunch Butternut Squash Parmesan Blue Cheese Cheddar Cheese Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12-15 minutes or until golden.
- Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
- Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8-10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.
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ademola adesina
[email protected]This is my new favorite frittata recipe. It's flavorful, easy to make, and perfect for a weekend brunch.
Pinky Pascall
[email protected]I made this frittata for a potluck and it was a huge success. Everyone loved it and I got several requests for the recipe.
Hafiza Meerub Fatima
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids loved the sweet flavor of the pumpkin and the gooeyness of the cheese.
MiLi MiLi
[email protected]I was a bit skeptical about the combination of pumpkin and blue cheese, but I was pleasantly surprised. The flavors worked really well together and the frittata was very satisfying.
Shajy Azny
[email protected]I've made this frittata several times now and it's always a crowd-pleaser. It's a great way to use up leftover pumpkin puree and it's also a nice change from the usual bacon and cheddar frittata.
Asandiswa Asandiswa
[email protected]This is a great recipe for a quick and easy weekday breakfast or lunch. I like to add some chopped spinach or kale to the frittata for an extra boost of nutrition.
Hdb Laci
[email protected]Followed the recipe exactly and it turned out perfectly. The frittata was cooked evenly throughout and had a nice golden crust. The flavors were delicious and I especially enjoyed the pop of flavor from the blue cheese.
Heather Clapper
[email protected]This frittata was easy to make and turned out beautifully. I used a combination of goat cheese and blue cheese, and it was a great way to use up leftover pumpkin puree. Definitely a keeper!
Reggie Pounds
[email protected]I'm not usually a fan of blue cheese, but it worked surprisingly well in this dish. The pumpkin and marjoram mellowed out the sharpness of the cheese, and the end result was a delicious and savory frittata.
shahzaib present shahzaib present
[email protected]Wow, this frittata was a hit at our brunch! The flavors of pumpkin, marjoram, and blue cheese were perfectly balanced, and the texture was light and fluffy. I'll definitely be making this again.