This weeks recipe is completed in just four easy steps.  Best of all you can change the ingredients to suit your taste – just add a few of your favourite veges and heh presto, a great dish for dinner, lunch or even to take to a BBQ.  Who doesn’t love a frittata?

Serves: 1

Ingredients:

150 grams pumpkin
½ medium zucchini
¼ large red capsicum
½ small brown onion
2 large eggs
1 large egg white
1 tbsp grated parmesan cheese
1 pinch black pepper
¼ tsp dried mixed herbs
cooking oil spray

Method:

1. Peel and dice pumpkin into 2cm/1″ squares. Slice onion very finely. Spray a pie plate or tin with a little oil to prevent sticking.
2. Place pumpkin and onion in a layer over the base. Cover with foil and bake in a moderate over for 30 minutes or until just soft (alternatively you can stir-fry these for 2-3 minutes in a non-stick pan).
3. Slice the capsicum into thin strips and slice the zucchini into thin rounds; arrange over the pumpkin. Beat eggs and egg white lightly and pour over vegetables. Season with the pepper and herbs, sprinkle cheese over.
4. Bake uncovered for 20-25 minutes or until just set (shake it gently to see if it still “wobbles” a little – a little “wobble” is ideal). Allow to cool for 5 minutes before serving.

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