Roast Pumpkin and Pesto Frittata
Serves 2 people
Ingredients
- 200 grams butternut pumpkin (peeled and diced into 1cm cubes)
- 1/2 cup red capsicum (deseeded and diced) (60g)
- 2 tablespoons basil pesto (40g)
- 4 eggs (lightly beaten) (50g each)
Instructions
- Preheat the oven to 180˚C/320f. Line a baking tray with baking paper. Spread the pumpkin and capsicum evenly over the tray. Roast the vegetables for 20 minutes or until golden brown and tender. Transfer to a non-stick, 20cm ovenproof frying pan. In a separate bowl, combine the pesto and eggs, then pour over the roasted vegetables. Return to the oven for 15 to 20 minutes until golden and set. Using oven mitts, carefully remove to a serving plate.
- Spread the pumpkin and capsicum evenly over the tray. Roast the vegetables for 20 minutes or until golden brown and tender.
- Transfer to a non-stick, 20cm ovenproof frying pan.
- In a separate bowl, combine the pesto and eggs, then pour over the roasted vegetables.
- Return to the oven for 15 to 20 minutes until golden and set.
- Using oven mitts, carefully remove to a serving plate.
Nutrition Facts
Roast Pumpkin and Pesto Frittata
Amount Per Serving
Calories 209.5
Calories from Fat 102
% Daily Value*
Fat 11.3g17%
Saturated Fat 2.7g17%
Sodium 367.5mg16%
Carbohydrates 10.4g3%
Fibre 3.7g15%
Sugar 8.8g10%
Protein 13.9g
Kilojoules 879kJ10%
* Percentage based on 2000 calorie diet daily value.