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.



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