Squash, red onion & garlic frittata

This frittata makes for a quick and tasty lunch and is also a great way of using up leftovers!


Serves 6

1 small pumpkin

3 red onions

3 garlic cloves

6 eggs

100ml milk

Salt & pepper

Toasted pumpkin seeds



Preheat oven to 180c.
Peel and chop pumpkin into 1cm cubes, place on a lined baking tray, drizzle with olive oil and sprinkle with sea salt, put in oven for 25-30 minutes or until pumpkin is cooked through.
 Peel and roughly chop onion, add to a separate lined baking tray, drizzle with olive oil and sprinkle with salt, add garlic cloves unpeeled to the tray. Place in oven for 20-25 minutes until onion are soften and slightly caramelized.
Crack eggs into a medium jug, add milk, salt and pepper and whisk well.
When pumpkin and onions are cooked remove from oven and allow to cool slightly.
Remove garlic from skin, mash and mix through the eggs.
Once vegetables have cooled add to a square or medium sized rectangle tin (mine measured 10 x 6.5 inches) and spread out evenly. Pour eggs over and scatter seeds on top, if using.
Place in oven and bake for 20 minutes or until eggs have set.

Original Source: 

Recipe by Regina of Kitchen Table Baking https://kitchentablebaking.wordpress.com/ Instagram @kitchentablebaking