Pumpkin and Mushroom Frittata with Apple Cos Slaw

Pumpkin and Mushroom Frittata with Apple Cos Slaw

Ready in 40 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, October 14, 2018.



  • 1 red onion
  • 1 pack mushrooms
  • ½ bag baby spinach
  • 400g diced pumpkin
  • 6 eggs
  • 125g lite sour cream
  • 200g feta cheese


  • Juice and zest of 1 lemon
  • 3 Tbsp mayonnaise
  • 2 tsp Dijon mustard
  • ½ cos lettuce
  • 2 radishes
  • 2 apples

To Serve

  • 100g red pepper pesto

Have Handy

  • olive oil
  • pepper
  • salt


  1. Prep vegetables Preheat oven to 230°C. Dice onion 1cm; quarter mushrooms; roughly chop spinach.
  2. Cook vegetables Toss onion, mushrooms and pumpkin in a large baking dish with a drizzle of oil and season. Roast for about 15 minutes, until tender.
  3. Prep eggs While vegetables cook, whisk eggs, sour cream and 1 tsp salt together in a large bowl and season with pepper. Fold through spinach.
  4. Cook frittata Once vegetables are tender, add egg mixture to dish and shake to distribute evenly. Crumble feta cheese over top, and return to oven for about 10 minutes, until cooked through. Switch oven to high-grill and cook a further 2-3 minutes, until browned.
  5. Prep slaw While frittata cooks, combine lemon, mayonnaise and mustard in a large bowl and mix well. Thinly slice lettuce, radishes and apples, then toss well in the bowl with dressing. Season to taste.
  6. Serve frittata between plates, topped with red pepper pesto and slaw on the side.

Nutritional Information

Energy 2237 kj
535 kcal
Protein 23.6g
Carbohydrate 20.3g
Fat 39.3g