Roast pumpkin, zucchini and parmesan frittata

Roast pumpkin, zucchini and parmesan frittata

Dinner Like A Boss
4 people
15 mins
Cooking time
40 mins
Benito Martin

This frittata is also good for using up leftover cooked vegetables. Replace the pumpkin and onion with leftover veggies. When adding them to the zucchini, cook them for a few minutes longer to heat through.


Quantity Ingredient
2 tablespoons olive oil
300g pumpkin, such as butternut or jap
1 red onion, halved and thickly sliced
2 zucchinis, about 400 g in total
8 eggs
60ml milk
65g finely grated parmesan

Crunchy salad

Quantity Ingredient
50g nuts, such as hazelnuts, pine nuts or walnuts (optional)
2 tablespoons olive oil
2 teaspoons white-wine vinegar
1 baby cos, leaves separated and roughly torn
2 lebanese cucumbers, diced
1 avocado, diced


  1. Put 1 tablespoon of the olive oil in a roasting dish and put the dish in the oven, then heat the oven to 200°C/180°C fan-forced.
  2. Peel the pumpkin and remove any seeds, then cut it into 1 cm cubes. Carefully add the pumpkin and onion to the hot oil in the roasting dish and toss to combine. Season with salt and pepper, then bake in the oven for 20–25 minutes, or until the pumpkin is really tender and starting to get a few crisp edges.
  3. For the crunchy salad, if you are using the nuts, heat a large frying pan (about 26–28 cm is good) over a medium heat. Add the nuts and toast them for 3–4 minutes until golden, shaking the pan to prevent them burning. Put the nuts in a bowl and set aside.
  4. Halve the zucchini lengthways, then slice it into 5 mm semi-circles. Once the pumpkin is cooked, heat 1 tablespoon of oil in the large frying pan you used for the nuts over a medium heat and sauté the zucchini for 4–5 minutes, or until light golden, turning the pieces to brown on both sides.
  5. Preheat the grill (broiler) to high and move the shelf so the pan will fit under it with about 5 cm to spare.
  6. Combine the eggs in a large jug or bowl with the milk and three-quarters of the parmesan. Season with salt and pepper – remember that the parmesan may be salty.
  7. Leave the pan with the zucchini on the heat, add the pumpkin and onion, then spread the mixture evenly in the pan. Add the egg mixture to the pan, distributing it evenly, then leave to cook for 2 minutes. Using a spatula or wooden spoon, gently pull the set egg away from the side, allowing the runny egg to flow into the gaps. Repeat several times around the frittata. Leave to cook for a further 4–5 minutes.
  8. Scatter the remaining parmesan over the top of the frittata and place the pan under the grill. (If you have to close your oven door to use the grill and your pan handle is plastic, you will first need to cover it in foil.) Grill (broil) for 3–4 minutes, or until the frittata is puffed and golden. Remember the handle will be very hot when you remove it from the oven.
  9. While the frittata is cooking, assemble the crunchy salad. In a large serving bowl, combine the olive oil and vinegar. Add the lettuce, cucumber and avocado and toss to combine. Coarsely chops the nuts (if using) then scatter over the salad.
  10. Remove the frittata from the grill, let it sit for a couple of minutes, then shake the pan to loosen the frittata. Either cut the frittata into wedges and serve it from the pan or, if you’re feeling confident, hold a clean chopping board on top of the frying pan, then flip the pan over to allow the frittata to drop onto the board. Cut it into wedges and serve accompanied by the crunchy salad.


  • Pea and pesto is another delicious frittata combination. Instead of using zucchini, heat 1 tablespoon oil in the frying pan and add the roasted veg. Then add 200 g defrosted frozen peas and stir in 3 tablespoons pesto. Continue with the egg mixture.
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