Frittata x Pumpkin x Cumin. Frittatas have saved me on more hungry weeknights than I care to count. I absolutely love this roast pumpkin feta frittata. The sweetness from the roasted butternut pumpkin, combined with the saltiness from the feta cheese, and bacon are the perfect combination.

Combine pumpkin, onion and spinach in the prepared dish making sure the spinach winds in and around the pumpkin. Cook the bacon, onion and garlic until the onion starts to soften. Japanese-style Frittata seasoned with Australian native spices and served with Australian Bush Tomato Chutney. You can cook Frittata x Pumpkin x Cumin using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Frittata x Pumpkin x Cumin

1. You need 2 gallon of Piece of pumpkin.
2. You need 4 of Eggs.
3. You need 1/4 of Capsicum red and green.
4. Prepare 1/4 of Zucchini.
5. It’s 1 pinch of Cumin.
6. You need 1 pinch of Salt and pepper.
7. You need of Olive oil.
8. Prepare 50 ml of Rice milk.

While it is cooking slice the vegetables and char grill them until soft, turning often. This frittata recipe calls for fresh pumpkin, potato, spinach, and feta and Cheddar cheeses. I tried this recipe b/c it was the closest I could come to a pumpkin frittata that I had in Sydney about a week ago. I subbed butternut squash and reduced the cheese and added some cilantro and corriander and.

Frittata x Pumpkin x Cumin step by step

1. Cut capsicum and zucchini into dice. Shred all pumpkin..
2. Stir fry capsicum and zucchini in pan with olive oil, season with salt..
3. Spread oil on baking pan, place shredded pumpkin on the bottom. Put cooked capsicum and zucchini next. Put shredded pumpkin again on the top. Then add mixed eggs.( put rice milk, salt and powder cumin into eggs when u mix them).
4. Bake until eggs cook in oven. 180degree about 15 min.
5. Enjoy!.

Today's frittata is a simple mix of zucchini, sweet corn kernels, and tangy tomatoes, seasoned very simply with salt, pepper, and cumin. The juxtaposition of the sweet corn and tangy tomatoes adds so much vibrant flavor to the vegetable mix that you really don't need much in the way of spices. Try this delicious vegetarian frittata recipe, easy to make & great for using up leftovers. Remove pumpkin from the oven and allow to cool – once cooled, chop into cubes. Coat a baking tray with some Cobram Estate Classic Extra Virgin Olive Oil and pour in the frittata mixture.