Free Shipping

Get free shipping on all orders above R550. *South Africa Only

Natural and Organic

All our ingredients are non-GMO, sustainably sourced and natural

More on Health?

Hundreds of fascinating articles on solving different health problems.

Excellent savings

Sign up to our newsletter for weekly specials and vouchers

chevron_left chevron_right
Pumpkin, zucchini & feta frittata Pumpkin, zucchini & feta frittata
 

Delicious & Healthy Recipes

Pumpkin, zucchini & feta frittata

Pumpkin, Zucchini & Feta Frittata is a deliciously hearty and colourful baked egg dish featuring sweet pumpkin, tender zucchini, and tangy feta cheese. It’s a perfect balance of flavours, ideal for breakfast, brunch, or a light meal.

Ingredients

Ingredients (serves 4):

1 tablespoon olive oil

500g butternut pumpkin, peeled, deseeded, cut into 1cm cubes

2 green zucchini (baby marrow), coarsely chopped

6 eggs, lightly whisked

125ml (3/4 cup) thickened cream

200g feta, crumbled

1/4 cup finely shredded fresh basil leaves

Salt & freshly ground black pepper

Mixed salad leaves, to serve

Instructions

Method:

Preheat grill on high.

Heat the oil in a 25cm-diameter (base measurement) non-stick frying pan over high heat. Add the pumpkin and cook, stirring, for 5 minutes or until golden brown and tender.

Add the zucchini and cook, stirring, for 2 minutes or until tender.

Meanwhile, whisk the egg and cream together in a medium bowl.

Add the feta and basil, and season with salt and pepper.

Pour the egg mixture evenly over the pumpkin mixture. Reduce heat to low and cook for 7-8 minutes or until frittata is set around the edge but still runny in the centre.

Cook under preheated grill for a further 5 minutes or until golden brown and just set. Remove from grill.

Cut the frittata into wedges and serve immediately with mixed salad leaves, if desired.

December 13, 2021