Roasted Pumpkin, Marjoram, and Blue Cheese Frittata

Ingredients for Roasted Pumpkin, Marjoram, and Blue Cheese Frittata

• 300g (300g) butternut squash, peeled and cut into 3/4-inch cubes

• 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided

• Sea salt and cracked black pepper

• 6 eggs

• 150g (250ml) half-and-half

• 50g (25g) finely grated Parmesan, plus more to serve

• 20g (1/2 teaspoons ) unsalted butter

• 1/2 cup marjoram leaves

• 1/2 cup (60g) grated cheddar

• 100g (100g) blue cheese, crumbled

How to make Roasted Pumpkin, Marjoram, and Blue Cheese Frittata

Preheat oven to 200°C (204°C). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12–15 minutes or until golden.

Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.

Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8–10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.

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