Note: in addition to the 15 minutes of preparation time listed above, you will also need to set aside time to let your pumpkin cool completely.
800g Kent pumpkin, peeled
2 Tbsp extra virgin olive oil, plus extra 1 Tbsp
12 free-range eggs, at room temperature
150ml full-cream milk
1/4 cup each dill fronds, chopped flat- leaf parsley, finely chopped chives
Freshly ground black pepper
1 cup frozen peas, blanched in boiling water, cooled
250g firm ricotta
2 Tbsp pepitas
Mixed green salad, to serve
Preheat oven to 180°C fan-forced (200°C conventional).
Cut peeled pumpkin into 3cm chunks. Toss lightly in oil and spread on a lined baking tray. Bake for 30-35 minutes until tender. Remove; cool completely.
Whisk eggs in a large bowl, then whisk in milk. Gently stir in half of the herbs and pumpkin. Season with pepper.
Heat extra oil in a 26-28cm ovenproof frypan on medium heat. Pour egg and pumpkin mixture into pan. Scatter over peas, crumble chunks of ricotta evenly and add remaining herbs. Sprinkle with pepitas.
When sides of frittata start to bubble, remove from stovetop. Bake in oven for 30-35 minutes or until cooked (it should be a set custard consistency).
Remove from oven and allow to sit for 30 minutes to an hour, it will set and shrink away from sides making it easy to slide out of pan.
Serve with a mixed green salad.
What is the difference between an omelette and a frittata?
A frittata is quite similar to an omelette, and is often referred to as an Italian open-faced omelette. The only real difference between the two is their method of cooking. While an omelette is made only on the stove, a frittata will be cooked in a pan and transferred to the oven to broil.
How do you keep frittata fluffy?
The most important ingredient needed to make a frittata fluffy is dairy. While you can use cream or milk, this recipe uses firm ricotta to add a rich, fluffy quality.