Roasted Pumpkin, Marjoram, and Blue Cheese Frittata
A luxurious frittata combining sweet roasted butternut squash with aromatic marjoram and a duo of cheeses. This elegant dish features a fluffy egg base enriched with half-and-half and Parmesan, topped with melted cheddar and crumbled blue cheese.
Ingredients
- •300 g butternut squash
- •1 tablespoon extra virgin olive oil
- •1 pinch sea salt and pepper
- •6 whole eggs
- •1 cup half-and-half
- •⅓ cup Parmesan
- •20 g unsalted butter
- •½ cup marjoram leaves
- •½ cup cheddar
- •100 g blue cheese
- •crumbled
Cooking Instructions
- 1.
Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12-15 minutes or until golden.
15 min
- 2.
Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
5 min
- 3.
Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8-10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.
30 min
