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.
Ingredients
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
Method
-
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.