Roasted Pumpkin, Marjoram, and Blue Cheese Frittata

Ingredients for Roasted Pumpkin, Marjoram, and Blue Cheese Frittata

• 300g (300g) butternut squash, peeled and cut into 3/4-inch cubes

• 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided

• Sea salt and cracked black pepper

• 6 eggs

• 150g (250ml) half-and-half

• 50g (25g) finely grated Parmesan, plus more to serve

• 20g (1/2 teaspoons ) unsalted butter

• 1/2 cup marjoram leaves

• 1/2 cup (60g) grated cheddar

• 100g (100g) blue cheese, crumbled

How to make Roasted Pumpkin, Marjoram, and Blue Cheese Frittata

Preheat oven to 200°C (204°C). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12–15 minutes or until golden.

Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.

Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8–10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.