Roasted Pumpkin & Zucchini Frittata
This recipe whips up a perfectly roasted Pumpkin & Zucchini Frittata using Bulla cottage cheese, the perfect meal for Autumn evenings.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Grater
- Skillet
- Spatula
- Wooden spoon
- Serving platter
Ingredients
- 250g pumpkin, diced
- 1 Tbsp olive oil
- 6 extra large eggs
- 1/4 cup finely grated parmesan
- 500g Bulla Cottage Cheese, Original
- freshly ground black pepper & salt flakes
- 1/2 red onion, thinly sliced
- 1 clove garlic, finely chopped
- 1 zucchini, grated
- 2 Tbsp basil leaves, torn
- 3 cherry tomatoes, halved
- roasted tomato halves, optional
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