Kale, Pumpkin & Feta Frittata with Pesto Recipe

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Healthy Food Guide

  • Yield: 4 to 6 Servings
  • Cooking Time: 45 Minutes


  • 2 tablespoons olive oil
  • 500 g Kent pumpkin, peeled, cut into 1 cm-thick slices
  • 1 bunch baby carrots, scrubbed, larger carrots halved
  • 2 garlic cloves, thinly sliced
  • 4 stalks green curly kale
  • 8 eggs
  • ½ cup reduced-fat milk
  • 75 g reduced-fat feta, crumbled
  • 1 tablespoon gluten-free basil pesto
  • 2 tablespoons small basil leaves
How to Make It
  1. Preheat oven to 180°C. Line a baking tray with baking paper. Place pumpkin and carrots on prepared tray. Drizzle with half of the oil. Season with cracked black pepper. Bake for 20 minutes.
  2. Heat 2 teaspoons of oil in a medium cast-iron or ovenproof frying pan over medium heat. Sauté the garlic and kale for 5 minutes. Remove pan from heat.
  3. Meanwhile, whisk eggs and milk together in a large jug. Season well with pepper.
  4. Put pumpkin slices in pan with kale. Add egg mixture to the kale mixture. Scatter with two-thirds of the feta. Bake for 20 minutes.
  5. Meanwhile, combine pesto and remaining oil in a small bowl. Top frittata with carrots, pesto mixture, basil and remaining feta. Slice and serve frittata.

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