Name: Roast potato and pumpkin frittata
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 2 teaspoon olive ell; 1 small red onion, finely sliced; 500 gram roasted or leftover potatoes and pumpkin pieces, diced in cubes; 5 eggs, beaten; 300 millilitre thickened cream; 100 gram danish feta cheese, crumbled

Ingredients

2 teaspoon olive ell

1 small red onion, finely sliced

500 gram roasted or leftover potatoes and pumpkin pieces, diced in cubes

5 eggs, beaten

300 millilitre thickened cream

100 gram danish feta cheese, crumbled

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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