breakfast eggs fetta frittata gluten free meals onion pumpkin recipes tomatoes Mar 08, 2017

I know, I know, a frittata sounds so simple and boring! But take my word for it, you will be wanting to eat this for breakfast, lunch and dinner...and if your like me, you will :) It's super fresh, amazingly tasty and when paired with a simple green salad you will wonder why you don't have frittatas more often!

Serves 6


2 x cups of cubed pumpkin
1 handful of thyme leaves
2 x red/brown onions, sliced
1 tablespoon balsamic vinegar
 1/3 cup sun dried tomatoes
½ cup fetta, crumbled
6 organic eggs
1/3 cup milk (any of almond/coconut/soy/dairy)

Serve with a green side salad such as rocket, pear. walnut and parmesan with fresh lemon juice.


Preheat the oven to 200°C. Spread the pumpkin on a baking tray lined with baking paper and sprinkle with thyme, salt and pepper and drizzle with oil. Bake for 30minutes. Meanwhile, place the onions in a fry pan with a pinch of salt and cook until starting to caramelise. Stir in the tablespoon of balsamic vinegar and cook for another 2-3 minutes. Set aside.

Beat the eggs and milk together with some salt and pepper. Take a rectangular baking dish (approx. 20cm x 25cm) and grease or layer with baking paper. Lay the thyme roasted pumpkin on the bottom of the dish, spread over the sun dried tomatoes, followed by the caramelised onion and then pour the egg mixture over the whole dish, shaking to spread evenly. Push the pieces of fetta into the mixture on the top and sprinkle on some extra thyme leaves. Turn the oven down to 180°C and bake for 20-30minutes or until set and the fetta has browned slightly.   


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