Pumpkin, ricotta and parmesan frittata

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Pumpkin, ricotta and parmesan frittata
  • 1 tablespoon olive oil
  • 600 gram butternut pumpkin, peeled, chopped into small cubes
  • 1 medium (170g) red onion, cut into thin wedges
  • 1 clove garlic, crushed
  • 6 eggs
  • 2 tablespoon milk
  • 1/4 cup finely chopped fresh chives
  • salt and freshly ground black pepper
  • 200 gram ricotta cheese
  • 3/4 cup (60g) finely grated parmesan cheese


Pumpkin, ricotta and parmesan frittata
  • 1
    Heat oil in a heavy based or non-stick frying pan (base measures 20cm, top measures 24cm); cook the pumpkin and onion over a medium heat, covered loosely and stirring occasionally, for about 15 minutes or until tender. Add garlic; cook until fragrant.
  • 2
    Lightly beat the eggs in a large jug or bowl; add milk, half the chives, salt and pepper; pour into pan over the pumpkin mixture. Drop spoonfuls of ricotta over the top, sprinkle with parmesan. Cook over low heat, uncovered, for about 5 minutes or until the edges are set.
  • 3
    Cover pan handle with foil; place pan under a preheated grill until lightly browned and just set. Sprinkle with remaining chives.


Not suitable to freeze. Pumpkin suitable to microwave.

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