Looking for picnic recipes? We love this pumpkin frittata dish.


  • 300g peeled pumpkin, cut into 5mm slices

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 6 eggs

  • ¼ cup reduced fat evaporated milk

  • ¼ cup reduced fat milk

  • 150g drained roasted capsicum, sliced

  • 1 bunch English spinach, blanched and chopped

  • 25g grated parmesan

  • 100g All-Bran Fibre Toppers

  • 1 cup chopped mixed herbs


  • 1.

    Preheat oven to 180°C. Toss the pumpkin with the half of the olive oil and roast on a lined baking tray for 20-25 minutes until just softened. Set aside to cool.

  • 2.

    Heat the remaining oil in a frypan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened.

  • 3.

    Spray a 24cm non stick oven proof frypan or cake tin and add the onion mix then the pumpkin and capsicum. Whisk the eggs, reduced fat evaporated milk and reduced fat milk together, season with black pepper and pour over the vegetables.

  • 4.

    Add the spinach and sprinkle with the parmesan.

  • 5.

    Bake to 25-30 minutes or until set.

  • 6.

    Serve hot or cold sprinkled with the All-Bran Fibre Toppers and chopped herbs.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 361kj
  • Fat Total 18g
  • Saturated Fat 7g
  • Protein 21g
  • Carbohydrate 31g
  • Sugar 14g
  • Sodium 351mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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