Pumpkin & Leek Frittata

Pumpkin & Leek Frittata
For a quick and healthy weeknight meal that you can whip up in minutes, you can't look past this delicious frittata recipe. Serve with a fresh salad and your favourite condiments.

1kg butternut pumpkin, peeled and chopped

3 leeks, white part only, sliced

8 garlic cloves

10 sprigs thyme

1/3 cup olive oil

8 eggs

1½ cups pouring cream

½ cup parmesan

1 cup ricotta

½ cup parsley, to serve

Pumpkin & Leek Frittata

1 Preheat oven to 220°C.

2 Place pumpkin, leeks, garlic, and thyme in a 28cm round ovenproof dish. Drizzle with oil; season with salt and pepper. Bake for 25 minutes.

3 Meanwhile, whisk eggs, cream, and parmesan in a bowl until well combined. Season with salt and pepper. Pour over vegetables; top with ricotta.

4 Bake for 25 minutes, or until golden. Garnish with parsley.

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