Pumpkin Sage and Goats Cheese Frittata

Prep: 10 minutes

Cook: 60 minutes

Serves: 4-6

Difficulty:

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Australian

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Recipe by: Vitasoy

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

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Pumpkin Sage and Goats Cheese Frittata

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

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