Pumpkin, Goats Cheese And Sage Frittata

Pumpkin, Goats Cheese And Sage Frittata

Sure to become a firm family favourite, this tasty vegetarian dish is packed with roasted sage, pumpkin and goats cheese.

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Prep Time: 15

Robertsons - Website Banners & Assets

Cook Time: 15

Robertsons - Website Banners & Assets

Serves: 4

Robertsons - Website Banners & Assets

Difficulty: easy

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Ingredients

  • 40 ml butter
  • 6 eggs
  • 80 ml milk
  • 2.5 ml Robertsons crushed chillies
  • 10 ml Robertsons sage
  • 500 g pumpkin chunks, oven roasted
  • 250 ml goats cheese, crumbled
  • handful of fresh sage leaves, pan fried in 30 ml butter
  • salt and black pepper to taste
  • Serving Size 4

    Amount per serving

    • Energy 469
    • Protein 26.4g
    • Carbohydrate incl. fibre 9.5g
    • Carbohydrate excl. fibre 7.7g
    • Sugar 3.9g
    • Fibre 1.8g
    • Fat 36.1g
    • Saturated Fat 21.3g
    • Unsaturated Fat 12.3g
    • Monounsaturated Fat 9.7g
    • Polyunsaturated Fat 2.5g
    • Trans Fat 0.4g
    • Cholesterol 397mg
    • Sodium 495mg
    • Salt 1.24g
    • Calcium 33%
    • Iron 24%
    • Potassium 17%
    • Vitamin C 22%
    • Vitamin A 188%

Directions

  1. Preheat the oven to 180°C.

  2. Melt the butter in a large non-stick frying pan.

  3. Beat the eggs, milk, salt, pepper, Robertsons Crushed Chillies and Robertsons Sage together.

  4. Pour the egg mixture into the frying pan on low heat. Cover with a lid and cook for about 4 minutes on low heat on the stove. Eggs should be half-cooked.

  5. Remove the lid and sprinkle the roasted pumpkin evenly over the frittata. Crumble the goats cheese evenly over and place into the oven.

  6. Bake for about 10 minutes until the egg has set. Garnish with burnt sage leaves.