Yield
4 Servings
Prep Time
5mins
Cook Time
10mins
Difficulty Level
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Make this lovely roast vegetable frittata when you have too many leftover vegetables in the fridge!

Ingredients

  • 400g pumpkin, peeled and cut into 2 cm cubes
  • 300g baby potatoes, halved
  • 1 red capsicum, cut into 2 cm pieces
  • 1 zucchini, cut into 2 cm thick slices
  • 1 tbsp oil
  • 4 eggs
  • 125 g PHILADELPHIA Spreadable Cream Cheese, softened
  • 150 ml cream
  • ½ cup shredded Parmesan cheese
  • 2 tbsps chopped chives
  • Salt and freshly ground black pepper, to taste
  • Green salad, to serve
01.

Toss the pumpkin, baby potatoes, capsicum and zucchini together with the oil. Place on a paper lined baking tray and bake in a hot oven 200°C for 25-30 mins or until just cooked. Cool slightly.

02.

Arrange the vegetables in a greased 26 cm ceramic quiche dish. Whisk together the Philadelphia Spreadable Cream Cheese, cream, eggs and seasonings until smooth. Pour the mixture over the vegetables.

03.

Bake the dish for 10 -15 mins in a moderate 180°C oven, until almost cooked through. Then sprinkle with cheese and place under a hot grill for 5 mins until puffy and golden.

04.

Slice the frittata and place on serving plates with green salad. Serve immediately.

Photo: Bauer/Women’s Day/Brett Stevens

Download or print the recipe