I promised a series of pumpkin posts to follow the homemade pumpkin puree. Today I am carrying on the series with one of my family’s favorite fall meals. Pumpkin frittata with feta cheese and basil. Beautiful shades of orange and yellow and flavors to match that beauty.
Roasting the pumpkins and potatoes intensifies their flavor. The basil adds freshness, the onion rings add color and the slightest crunch when you bite into them. The feta blends into the egg mixture making the frittata fluffier and lighter.
Pumpkin Feta Frittata
4 cups (650 g) pumpkin cut into cubes
1 large potato cut into cubes
100 g feta cheese crumbled
1/2 cup basil chopped coarsely
1 red onion cut into rings`
3/4 cup cheddar cheese cut into cubes
Preheat the oven to 220 C
line a baking sheet with parchment paper or lightly oil it.
Arrange the pumpkin and potato pieces in a single layer. Sprinkle with salt and freshly cracked black pepper and drizzle with olive oil
Roast the pumpkins and potatoes until they are cooked through and tender (30- 40 minutes)
Grease a deep 20 by 24 cm pan and arrange the roasted pumpkins and potatoes in the pan
Whisk the eggs with the feta cheese and basil
Pour the egg mixture over the pumpkins and potatoes and top with onions and cheddar cubes
Bake on the lower rack of the oven at 220 C until firm (20- 25 minutes)
If you like the top to be slightly golden brown, place the frittata under the broiler for a couple of minutes
Allow the frittata to rest for 5 minutes
Garnish with basil leaves
Serve with a green salad and enjoy
Coming soon on Chef in disguise, olive oil bread (kaek bel zait)