Pumpkin Zucchini and Feta Frittata

Ingredients (serves 4)

• 1 tbs olive oil
• 500g butternut pumpkin, peeled,
• deseeded, cut into 1cm cubes
• 2 green zucchini, coarsely chopped
• 6 eggs, lightly whisked
• 125ml (3/4 cup) thickened cream
• 200g feta, crumbled
• 1/4 cup finely shredded fresh basil leaves
• Salt & freshly ground black pepper
• Mixed salad leaves, to serve

Method

1. Preheat grill on high. Heat the oil in a 25cm-diameter (base measurement) non-stick frying pan over high heat. Add the pumpkin and cook, stirring, for 5 minutes or until golden brown and tender. Add the zucchini and cook, stirring, for 2 minutes or until tender.
2. Meanwhile, whisk the egg and cream together in a medium bowl. Add the feta and basil, and season with salt and pepper.
3. Pour the egg mixture evenly over the pumpkin mixture. Reduce heat to low and cook for 7-8 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for a further 5 minutes or until golden brown and just set. Remove from grill.
4. Cut the frittata into wedges and serve immediately with mixed salad leaves, if desired.