Pumpkin and Feta Frittata with Roast Fennel and Bombay Tomato Chutney

Pumpkin and Feta Frittata with Roast Fennel and Bombay Tomato Chutney

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 9, 2017.
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A sweet and savoury frittata that ticks all the boxes.

Ingredients

PUMPKIN AND FETA FRITTATA

  • 400g pumpkin, peeled and diced 2cm
  • 2 teaspoons harissa spice
  • 4 eggs
  • 1 pottle sour cream
  • ¼ cup milk
  • ½ teaspoon salt
  • ½ bag baby spinach leaves, roughly chopped
  • ½ red onion, finely diced
  • 1 clove garlic, minced
  • 100g feta cheese, crumbled

ROAST FENNEL

  • 1 fennel bulb, end trimmed 1cm and cut into 1cm-thick wedges
  • 2 teaspoons dukkah
  • Zest of ½ orange
  • 2 teaspoons runny honey
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • 1 courgette
  • 1 orange, peeled and cut into segments 25g sliced almonds
  • 2-3 tablespoons parsley leaves and stalks

TO SERVE

  • 80g veggie Bombay tomato chutney

Steps

  1. oven to 220°C. Line two oven trays with baking paper.
  2. Toss pumpkin with harissa spice and a drizzle of oil on first prepared tray and season with salt and pepper. Roast (on top rack of oven) for about 15 minutes, until tender.
  3. While pumpkin cooks, toss fennel, dukkah, orange zest, honey and olive oil in a large bowl and season with salt and pepper. Transfer to second prepared tray and roast (on bottom oven rack) for about 20 minutes, until tender and caramelised. Turn once during cooking.
  4. Whisk together eggs, sour cream, milk and salt in a large bowl. Fold through spinach and season with pepper. Heat a drizzle of oil in a medium, oven-proof fry-pan on mediumhigh heat and cook onion for 1-2 minutes, until tender. Add garlic and cook for about 1 minute, until fragrant.
  5. Once pumpkin has finished roasting, add to pan with onion and remove from heat. Pour egg mixture evenly over pumpkin mixture. Sprinkle over feta and bake (on top rack of oven) for 12- 15 minutes, until cooked through.
  6. Use a vegetable peeler to peel courgette into long, thin ribbons and add to a large bowl, along with orange segments, almonds and parsley. Once fennel is cooked, add to bowl with courgette mix along with a drizzle of olive oil. Toss to combine and season to taste with salt and pepper.
  7. divide pumpkin and feta frittata between plates and serve roast fennel on the side. Dollop with Bombay tomato chutney.

Nutritional Information

Energy 2268 kj
542 kcal
Protein 26.5g
Carbohydrate 38.9g
Fat 29.6g