Pumpkin, Spinach and Brie Frittata

Ingredients

2 Tbs olive oil
12 free-range eggs
1/2 cup (125mL) thickened cream
120 g baby spinach leaves, finely shredded
200 g brie, thinly sliced
120 g baby rocket leaves

Method

Preheat oven to 200 C. Line a baking tray with baking paper. Place pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake for 20 minutes or until tender.

Meanwhile, whisk the eggs and cream together until well combined. Season with salt and pepper.

Preheat grill on medium. Heat the remaining oil in a 20 cm 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 minutes or until almost set.

Continue cooking the frittata under the preheated grill for 5 minutes or until just set. Transfer to a serving plate. Sprinkle the frittata with rocket and serve with a rocket and cherry tomato salad.

Credits: Coles

Photo Credits: Coles