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Pumpkin, spinach and brie frittata

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • 800g butternut pumpkin, peeled, seeded, cut into 2cm cubes
  • 2 tablespoons olive oil
  • 12 Coles Brand Australian Free Range Eggs
  • 1/2 cup (125ml) Coles Brand Australian Thickened Cream
  • 120g baby spinach leaves, finely shredded
  • 200g brie, thinly sliced
  • 120g baby rocket leaves


  • 1
    Preheat oven to 200C. Line a baking tray with baking paper.
  • 2
    Place pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake for 20 mins or until tender.
  • 3
    Meanwhile, whisk the eggs and cream together until well combined. Season with salt and pepper.
  • 4
    Preheat grill on medium. Heat the remaining oil in a 20cm non-stick, ovenproof frying pan over medium-low heat. Arrange the pumpkin, spinach and brie in layers in the pan. Pour over the egg mixture. Lift and tilt the pan to distribute the egg. Cook for 6 mins or until almost set.
  • 5
    Continue cooking the frittata under the preheated grill for 5 mins or until just set. Transfer to a serving plate. Sprinkle the frittata with rocket and serve with a rocket and cherry tomato salad.

Source: taste.com.au


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