Baking

Roast potato and pumpkin frittata

Roast potato and pumpkin frittataWoman's Day
4
10M
50M
1H

Ingredients

Method

1.Preheat oven to 180°C. Lightly grease a 6-cup ovenproof dish. Heat oil in a small frying pan on medium. Saute onion 2-3 minutes.
2.Arrange combined vegetables in dish. Scatter over onion. Pour over combined eggs and cream. Season to taste. Crumble cheese over.
3.Bake 40-45 minutes, until centre is set.

Use leftover roasted potato and pumpkin from any roast meat meal.

Note

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