Breakfast + Lifestyle + One Pan Dinners + Side Dishes/Salads + Snack + Vegetarian

Caramelised Onion, Pumpkin & Goat’s Cheese Frittata

13 September 2024

Pumpkin, goat’s cheese and caramelised onion is a classic combination – you’ll see why when you try this frittata! This is the perfect for meal prep and makes a nourishing breakfast, energising lunch or delicious snack to enjoy on-the-go.

Time to cook: 50, Serves: 6

Ingredients:

  • ½ butternut pumpkin, peeled & finely diced, approximately 800g
  • 3 tbsp extra virgin olive oil
  • 1 brown onion, finely sliced
  • 1 tbsp balsamic vinegar
  • 12 egg, whisked
  • 3 sprigs rosemary, leaves finely chopped
  • 2 cup baby spinach, finely shredded
  • 100g (3.5oz) goat’s cheese, crumbled, or feta, omit for dairy-free

Method:

Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.

Arrange the pumpkin pieces on the baking tray. Drizzle with 2 tablespoons olive oil and season with sea salt and pepper. Place the tray in the oven to roast for 25 minutes.

Whilst the pumpkin is roasting, heat the remaining olive oil in a non-stick frying pan over a medium heat. Add the sliced onion to the pan and cook for 6-7 minutes until softened. Add the balsamic vinegar and stir to coat. Reduce the heat slightly and cook for a further 7-8 minutes or until the onion is golden and caramelised.

Meanwhile, crack the eggs into a large mixing bowl and season with sea salt and black pepper. Whisk the egg mix until light and fluffy. Add in the chopped rosemary and whisk again.

Line a baking dish or quiche dish with baking paper. Spread the shredded spinach leaves and half of the roasted pumpkin and onion across the base of the dish. Pour the egg mixture evenly over the top. Place the remaining pumpkin and onion on top of the egg mix. Crumble the goat’s cheese over the top.

Place the frittata in the oven to bake for 25 minutes.

Keep stored in an airtight container in the fridge for 3-4 days.

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