| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 342 |
| Fat | 18g |
| Saturates | 4g |
| Protein | 14g |
| Carbs | 30g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 7. Place a cast-iron pan in the oven while it heats.
Peel and slice the pumpkin into ½cm thick slices. Peel and slice the red onion into wedges. Toss the pumpkin with 1 tablespoon of olive oil, salt and pepper. Spread the pumpkin and onion in a single layer on a baking tray. Place in the oven for 10-15 minutes or until golden and softened. Remove from the oven and set aside to cool slightly.
To make the batter, whisk together the flour, sea salt and nutmeg in a bowl. Slowly whisk in the milk until the batter is smooth. Add the eggs and beat vigorously until the mixture becomes frothy.
Once the cast-iron pan is hot, remove it from the oven and carefully add oil, swirling it to coat the bottom and sides of the pan. Pour the batter into the hot pan. Arrange the roasted pumpkin slices and red onion wedges evenly on top of the batter. Nestle dollops of cottage cheese into the batter around the vegetables and top with torn sage leaves.
Return the pan to the oven and bake for 20-25 minutes, or until the edges are golden, puffed and set in the centre. Let the frittata cool slightly, then slice it into wedges.
Scatter over fresh microgreens if desired, and serve the frittata while warm.
