Kitchen Garden News 15 June 2018

This fortnight our master chefs made pumpkin and silver beet frittata using the fresh pumpkin from our garden. Most of the children thoroughly enjoyed it and it makes a great alternative for the lunch box for parents or carers looking for a new idea.

Here is the recipe:

6 large eggs
2 cups of diced pumpkin
4 large silver beet leaves finely chopped
½ cup of grated tasty cheese
½ cup cream
Salt and pepper to taste

Heat oven to 180°C and lightly grease a 30cm square oven proof dish.
Roast pumpkin for 20 minutes until soft.
In a mixing bowl combine eggs, silver beet, cheese, cream, salt & pepper.
Add pumpkin, mixing gently so as to not break up the pumpkin.
Pour into greased dish.
Bake for 25 minutes or until set.
Serve warm with a garden salad or put it in the fridge for the lunch box.

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