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Roast Pumpkin And Pesto Frittata Recipe
- Steps
- Ingredients
Steps
- Preheat the oven to 180 ̊C. Line a baking tray with baking paper. Spread the pumpkin and capsicum evenly over the tray.
- Roast the vegetables for 20 minutes or until golden brown and tender. Transfer to a non-stick, 20cm ovenproof frying pan.
- In a separate bowl, combine the pesto and eggs, then pour over the roasted vegetables.
- Return to the oven for 15 to 20 minutes until golden and set. Using oven mitts, carefully remove to a serving plate.