Gluten Free Roasted Pumpkin Beet and Feta Frittata Recipe | Healthy but seriously delicious, this Pumpkin Beetroot and Feta Frittata can be adapted to use whatever you have in the fridge and makes a great breakfast, lunch or light dinner option. Healthy, gluten free, low fat, high protein, clean eating friendly and seriously yum! A perfect meal prep recipe for lunchboxes and work lunches.
Soooo, we may all be stuck at home - but I've been finding myself meal prepping more than ever.
Whilst you're at home, it's easy to find yourself eating not so well. Those chips in the pantry? Devoured. That chocolate block? Gone. Pizza delivery after a day spent wrangling children? Yes please.
But it can also be easy to whip up some healthy dishes for those moments you just don't feel like cooking.
Whilst I'm also at home right now, I'm working full time and work has been crazier than ever - so a little bit of meal prep in my free time (or whilst I'm cooking dinner!) is the difference between me madly stuffing something convenient (and generally disappointing) in my face between Zoom calls and eating something that's delicious and nutritious.
This Pumpkin, Beetroot and Feta Frittata was a random combination I threw together a few months ago that I've been making ever since.
It's packed full of flavour and nutrients and is seriously delicious too - and it does a double duty because I usually roast a big batch of pumpkin and beets and use half for this frittata and the other half for salads.
So let me share this recipe with you! >>
This recipe can also be customised to use whatever you have in the fridge. Throw in some cherry tomato halves, swap the pumpkin for sweet potato, add in sundried tomatoes or some baby spinach - the options are endless.
But do yourself a favour and leave the feta cheese in because it's the secret to making this frittata ridiculously delicious!
So here's the recipe! >>
Pumpkin Beet and Feta Frittata
Yield: 4-6 serves
Prep time: 5 MCook time: 25 MTotal time: 30 M
Healthy but seriously delicious, this Pumpkin Beetroot and Feta Frittata can be adapted to use whatever you have in the fridge and makes a great breakfast, lunch or light dinner option. Healthy, gluten free, low fat, high protein, clean eating friendly and seriously yum!
Ingredients:
- 6 eggs
- 2 cups roasted pumpkin
- 1 cup roasted beetroot (you can also use pre-cooked beets like Love Beets)
- 1 cup crumbled feta cheese
- Optional but recommended: A handful of fresh herbs, finely chopped (I use fresh basil, parsley and oregano)
- Salt and pepper, to taste
Instructions:
How to cook Pumpkin Beet and Feta Frittata
- Preheat your oven to 180C/355F.
- Line an 8" baking pan with baking paper and set aside.
- In a mixing bowl, beat your eggs until combined and stir through your remaining ingredients, seasoning to taste.
- Pour your mixture into your prepared pan and bake for 20-25 minutes or until cooked through and golden on top.
- Allow to cool slightly before slicing and serving.
- This frittata will keep in the fridge for 2-3 days in an airtight container and can also be frozen in individual slices to reheat and eat later.
But tell me,
What have you been eating lately?
For us it's been lots of vegetables.. and lots of Easter eggs 😜
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