Roasted Pumpkin, Marjoram, And Blue Cheese Frittata

Name: Roasted Pumpkin, Marjoram, And Blue Cheese Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300g (10.5 oz) butternut squash, peeled and cut into 3/4-inch cubes; 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided; Sea salt and cracked black pepper; 6 eggs; 1 cup (250ml) half-and-half; 1/3 cup (25g) finely grated Parmesan, plus more to serve; 20g (1/2 teaspoon) unsalted butter; 1/2 cup marjoram leaves; 1/2 cup (60g) grated cheddar; 100g (3 1/2 oz) blue cheese, crumbled

Servings: persons

1
Preheat oven to 200u00b0C (400u00b0F). 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.
2
Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
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.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300g (10.5 oz) butternut squash, peeled and cut into 3/4-inch cubes, 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided, Sea salt and cracked black pepper, 6 eggs, and more.

Yes, Roasted Pumpkin, Marjoram, And Blue Cheese Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!