Best Roasted Pumpkin Marjoram And Blue Cheese Frittata Recipes

Roasted Pumpkin, Marjoram, and Blue Cheese Frittata image

Provided by Donna Hay

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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.
Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
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.

Pumpkin Frittata image

Provided by Sydney Mike

Categories Breakfast

Time 40m

Yield 5 serving(s)

Number Of Ingredients 13

1 medium yam, unpeeled, sliced (about 8 oz)
3 teaspoons olive oil, divided
1 large carrot, shredded
1/4 cup scallion, thinly sliced
2 garlic cloves, minced
2 large eggs
3 egg whites
1/2 cup pumpkin puree, canned, solid-pack
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/2 cup part-skim mozzarella cheese, shredded

Steps:

Cook yam in boiling water until tender, about 7 minutes, then drain & set aside.
Preheat oven to 400 degrees F.
In large, nonstick ovenproof skillet, warm 1 TEASPOON olive oil over medium heat until hot but not smoking.
Add carrot, scallions & garlic, & cook, stirring frequently, until carrot is soft, about 5 minutes. Remove from skillet & set aside to cool slightly.
In a medium bowl, stir together the whole eggs, egg whites, pumpkin puree, ginger, salt, pepper & nutmeg, then stir in the carrot mixture.
In the same skillet, over medium heat, warm remaining 2 teaspoons of olive oil until hot but not smoking.
Add yam & stir to coat.
Spoon egg/carrot mixture on top & sprinkle with mozzarella cheese.
Cook until bottom is set, about 5 minutes.
Transfer skillet to oven & bake until frittata is set, about 10 minutes.
Cut into wedges, serve & enjoy!