Ricotta, pea and pumpkin frittata
This easy frittata makes a delicious light dinner and is also great for the lunchbox.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1/2 teaspoon olive oil
- 800 grams pumpkin, peeled, seeded, chopped
- 4 egg whites
- 3 eggs
- 3/4 cup reduced-fat milk
- 1/2 cup chopped flat-leaf parsley
- 6 green onions, thinly sliced
- 1 tablespoon chopped dill
- 1 cup frozen peas, thawed
- 250 grams fresh reduced-fat ricotta, coarsely crumbled
- 200 grams greek-style natural yoghurt
- 1 clove garlic, crushed
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