Roasted Pumpkin Marjoram And Blue Cheese Frittata Recipes

Steps:

• Preheat oven to 200°C (400°F). 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.

Steps:

• Cook yam in boiling water until tender, about 7 minutes, then drain & set aside.
• Preheat oven to 400 degrees F.
• In large, nonstick ovenproof skillet, warm 1 TEASPOON olive oil over medium heat until hot but not smoking.
• Add carrot, scallions & garlic, & cook, stirring frequently, until carrot is soft, about 5 minutes. Remove from skillet & set aside to cool slightly.
• In a medium bowl, stir together the whole eggs, egg whites, pumpkin puree, ginger, salt, pepper & nutmeg, then stir in the carrot mixture.
• In the same skillet, over medium heat, warm remaining 2 teaspoons of olive oil until hot but not smoking.
• Add yam & stir to coat.
• Spoon egg/carrot mixture on top & sprinkle with mozzarella cheese.
• Cook until bottom is set, about 5 minutes.
• Transfer skillet to oven & bake until frittata is set, about 10 minutes.
• Cut into wedges, serve & enjoy!