Zucchini frittata

Zucchini frittata photo

serves: 4

Prep time: 20 minutes 

Cook time: 30 minutes 



  • 100g pumpkin, chopped into small pieces
  • Extra virgin olive oil spray
  • 6 eggs
  • 2 medium zucchini, grated
  • 120g fetta
  • Salt
  • Cracked black pepper
  • 50g fresh basil, shredded



  1. Preheat oven to 180-200°C. Place pumpkin into an ovenproof dish and spray with extra virgin olive oil spray.
  2. Roast for 30 minutes or until the pumpkin is golden brown.
  3. Allow to cool.
  4. Whisk together the eggs, salt and pepper.
  5. Combine with zucchini, fetta and pumpkin.
  6. Pour mixture into a lamington tin that has been lined with non-stick baking paper.
  7. Sprinkle with basil and bake for 20 minutes or until set.
  8. Remove from oven. Allow to cool slightly before removing from the pan.
  9. Cut into squares and serve with a mixed salad.



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