11 Oct Roast Pumpkin, Asparagus & Potato Frittata

Roast Pumpkin, Asparagus & Potato Frittata

Ingredients
2 red onions, finely chopped
3 tbsp olive oil
1 bunch asparagus chopped
200g steamed royal clue potato cubes
250g roasted jap pumpkin
12 scrambled eggs
100g cubed goats gouda
½ cup chopped Italian parsley

Method
Slowly caramelise the red onion in a large non stick skillet with olive oil until fragrant. Add asparagus, cooked potato and roasted pumpkin to the onion and saute well. Scramble egg with a balloon whisk seasoned with red pesto. Combine cooked vegetables to the scrambled eggs, combine well. Pop in cubed goats gouda then straight into the oven for 10 minutes or until the frittata has set. Sprinkle with chopped parsley, serve with rocket salad and cream of balsamic vinegar dressing.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 8 – 10 people
Recipe by Chef Dale Sniffen