Preparation time |15 minutes Cooking time |1 hour Serves |4
400g pumpkin, peeled and cut into 2cm cubes
300g baby potatoes, halved
1 red capsicum, cut into 2cm pieces
1 zucchini, cut into 2cm thick slices
1 tablespoon oil
250ml PHILADELPHIA Light Cream For Cooking
1/2 cup shredded Parmesan cheese
2 tablespoons chopped chives
Salt and freshly ground black pepper, to taste
Green salad, to serve
Toss together the vegetables and oil. Place on a paper lined
baking tray and bake in a hot oven 200°C for 25–30 minutes or until just
cooked. Cool slightly. Arrange the vegetables in a greased 26cm
ceramic quiche dish. Whisk together the eggs, PHILLY, Parmesan, chives
and seasonings then pour over vegetables. Bake in a moderate oven
180°C for 20–30 minutes or until set. Slice the frittata and place on
serving plates with green salad. Serve immediately.
Notes | Visit PHILLY for more delicious recipe ideas.
Welcome to my blog! A place to say hello to all our members and to review everything wedding and lifestyle. With so many fabulous new wedding, beauty, fashion and homeware products coming across my desk each day, I look forward to sharing the latest and greatest with you. Email any questions to email@example.com as we'd be delighted to help in any way. Anna Pedersen - Publisher & Editor-in-Chief.