I promised a series of pumpkin posts to follow the homemade pumpkin puree. Today I am carrying on the series with one of my family’s favorite fall meals. Pumpkin frittata with feta cheese and basil. Beautiful shades of orange and yellow and flavors to match that beauty.
Roasting the pumpkins and potatoes intensifies their flavor. The basil adds freshness, the onion rings add color and the slightest crunch when you bite into them. The feta blends into the egg mixture making the frittata fluffier and lighter.
4 cups (650 g) pumpkin cut into cubes
1 large potato cut into cubes
100 g feta cheese crumbled
1/2 cup basil chopped coarsely
1 red onion cut into rings`
3/4 cup cheddar cheese cut into cubes
Preheat the oven to 220 C
line a baking sheet with parchment paper or lightly oil it.
Arrange the pumpkin…
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