Roast Kumara (Sweet Potato) and Pumpkin Frittata
Frittatas are wonderful – good hot or cold, gluten free, and can be taken on picnics and tailgates!
@ 3 Tablespoons olive oil
1 small red onion, finely sliced
¾ pound roasted Kumara (or sweet potatoes)
½ pound pumpkin pieces, diced in cubes
5 eggs, beaten
12 ounces heavy cream
Salt and pepper to taste
3 ½ to 4 ounces feta or parmesan cheese
Preheat oven to 450 degrees.
Peel and dice kumara/sweet potato and pumpkin into cubes.
Peel and cut onion into half moons.
Place on a baking sheet
Drizzle with olive oil and roast until fork tender and caramelized, about 45 minutes.
Note: Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges.
Reduce oven to 350 degrees. Lightly grease a 6-cup ovenproof dish.
Arrange combined roasted vegetables in dish. Beat eggs and cream together. Season with salt and pepper to taste and pour over top. Top with cheese.
Bake 40-45 minutes, until center is set.