Zucchini And Pumpkin Frittata
500g Butternut pumpkin, peeled,
2 Large zucchini (300g), chopped coarsely
1 Tablespoon olive oil
200g Fetta, crumbled
½ Cup (125ml) cream
Preheat oven to moderately hot. Oil and line base and side of deep 22cm-round cake pan with baking paper.
Combine pumpkin and zucchi, in single layer, in large baking dish; drizzle with oil. Roast, uncovered. in moderately hot oven about 30 minutes or until vegetables are browned and tender.
Reduce oven temperature to moderately slow. Place pumpkin, zucchi and fetta in prepared pan.
Whisk eggs in medium bowl until frothy. Whisk in cream: pour over vegetables and fetta. Bake, uncovered, in moderately slow oven, about 40 minutes or until frittata sets and is just cooked through.
Serve with a rocket and pine nut salad, drizzled with balsamic dressing, if desired.
Per serving 41g fat, 2101kJ (502 cal)