Pumpkin sage and goats cheese frittata recipe made delicious with fresh vegetables and low lactose goats cheese. Perfect for an office lunch that is quick to make or a weekend lunch or finger food idea
Ingredients
200g peeled and seeded pumpkin, cut into 3cm x 3cm cubes
Olive oil
6 free range eggs
1/2 cup Vitasoy Ricemilk Original
50g goat's cheese feta cut into small pieces
2 Tbsp chopped fresh sage leaves
Pepper to taste
Method
Heat oven to 200° C / 180°C (fan forced) and line a baking tray with baking paper
Place pieces of pumpkin on to prepared baking tray. Drizzle over a little olive oil, toss to coat and bake 20 minutes or until golden brown. Remove from oven, set aside to cool slightly
Reduce heat of oven to 150° C/ 130°C (fan forced). Line a 18cm x 18cm baking dish with baking paper
Place pumpkin pieces over base of baking dish
In a large bowl, mix eggs, Vitasoy Ricemilk Original, feta and sage with a fork until well combined. Season to taste. Pour over pumpkin in baking dish
Bake 40-50 mins or until golden brown and firm when shaken. Remove from oven and allow to cool slightly for 5 minutes before slicing. Can be eaten warm or cold
Tips & Hints
Serves 2 as a main meal or 4 for lunch with a salad.
