Ingredients
Serving for
6
This can be made with
Preparation method
Preheat oven to 200°C.
Place pumpkin, onion and red pepper in a roasting dish.
Add garlic and salt and pepper, drizzle over olive oil and bake for 20 minutes until vegetables are roasted.
Transfer roasted vegetables into a large non-stick frying pan and place over medium heat.
Scatter over grated Kraft Cheddar Cheese.
Whisk the beaten eggs and milk together, season with salt and pepper and pour over the vegetables and cheese.
Cook over medium low heat until the eggs are set and the base is golden brown.
Place the pan under a preheated grill for 3-5 minutes or until the frittata is golden brown.
Serve warm or cold.
Serving for
6
This can be made with
Preparation method
Preheat oven to 200°C.
Place pumpkin, onion and red pepper in a roasting dish.
Add garlic and salt and pepper, drizzle over olive oil and bake for 20 minutes until vegetables are roasted.
Transfer roasted vegetables into a large non-stick frying pan and place over medium heat.
Scatter over grated Kraft Cheddar Cheese.
Whisk the beaten eggs and milk together, season with salt and pepper and pour over the vegetables and cheese.
Cook over medium low heat until the eggs are set and the base is golden brown.
Place the pan under a preheated grill for 3-5 minutes or until the frittata is golden brown.
Serve warm or cold.
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