Pumpkin, Tuna and Feta Frittata
Preparation time: 50 min
A frittata is Italy's version of a French omelette.This version is particularly good as the sweetness of the pumpkin marries beautifully with the saltiness of the feta and tuna.
150g pumpkin, peeled and cut into 2cm chunks
1 tbsp olive oil
1/2 small red onion, sliced
425g can Tuna Chunks , drained
1/2 cup Frozen Peas
1 tbsp fresh oregano leaves, chopped
8 eggs, lightly beaten
100g feta, crumbled
8 cherry tomatoes, halved
Freshly ground black pepper and salt, to taste
1.Preheat oven to 200 C. Toss pumpkin in half the oil and roast on a lined baking tray for 15 minutes, or until tender and golden.
2.Heat remaining oil in a 28cm non-stick frying pan, add onion and cook for 2 - 3 minutes or until tender.
3.Add roasted pumpkin, Tuna , peas and oregano to the pan. Pour in eggs and stir gently to distribute the vegetables evenly. Sprinkle with feta and top with tomatoes, cut side up. Season with pepper and salt and cook over low heat for 10 -15 minutes, or until just set.
4.Place under a hot preheated grill for 5 minutes or until the top is golden brown. Cut into wedges and garnish with fresh herbs.