Pumpkin Ricotta Frittata Recipe Recipe | Better Homes & Gardens Australia
Looking for the perfect vegie-filled meal? A frittata with pumpkin and ricotta is calling your name. Get the full recipe here.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Skillet
- Stove
- Oven mitt
- Serving platter
Ingredients
- 800g Kent pumpkin, peeled
- 2 Tbsp extra virgin olive oil, plus extra 1 Tbsp
- 12 free-range eggs, at room temperature
- 150ml full-cream milk
- 1/4 cup each dill fronds, chopped flat- leaf parsley, finely chopped chives
- Freshly ground black pepper
- 1 cup frozen peas, blanched in boiling water, cooled
- 250g firm ricotta
- 2 Tbsp pepitas
- Mixed green salad, to serve
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