Zucchini and Pumpkin Frittata
From a recipe leaflet from the supermarket
1 kg butternut pumpkin, seeds removed, peeled and cubed
1 teaspoon olive oil
1 small brown onion, sliced
300g zucchini, sliced
2 tablespoons chopped fresh basil
3 egg whites
1 cup light feta, crumbled
½ cup low-fat cheddar cheese, grated
Steam pumpkin for 10-12 minutes, or until tender, drain well. Preheat oven to 180˚C.
Heat oil in frypan. Cook onion for 2 minutes. Add zucchini, saute for 3-4 minutes. Add basil.
In a large bowl whisk together eggs and egg whites, add feta. Stir in pumpkin and zucchini. Mix well. Season to taste.
Pour into lightly oiled 25cm x 17cm baking dish;sprinkle with grated cheddar. Bake for 20-30 minutes or until golden and firm.
I made this a while ago and meant to post it but other things got in the way. In the meatime I made it again, and again, and ... Well you get the idea. This has become a firm favourite. I have taken a few liberties with the original recipe and last night's version had a mix of vegies - I just aimed for a kilo and had pumpkin, carrot, potato, sweet potato and brocolli as well as a handful or so of frozen peas and corn to go with the zucchini. If I have had enought of meat I serve it with a salad, we have also had it to go with a nice steak. Yesterday was a busy day and we all ended up eating at different times so this was all I served. It works each and every way and is polished off quick smart by whoever is doing the eating in this house. Tonight there will be a fight over the leftovers, probably between Hubby and #1!
A couple of hints to make this dish even easier/better:
Buy soft feta so you don't kill your hands trying to crumble it!
Be sure to steam your vegies - if you boil them they end up too 'wet' and the end result is somewhat soggy (still tastes okay but not as good as it can be)
Use medium sized eggs. If the eggs are too big it takes ages to cook.