Dairy Free

Gluten & Grain Free

Nut Free

This is a very tasty frittata, with minimal ingredients and little fuss.

Serves: 6-8

Prep time: 20 mins

Cooking time: 60 mins


  • ¼ cup olive oil
  • ½ large pumpkin, peeled, seeded and chopped into 2cm pieces
  • 2 large onions, thinly sliced
  • 2 large zucchini, sliced in halves lengthwise, then sliced into 1cm slices
  • 12 large eggs
  • 1 can (400-440)g coconut milk
  • 2 tsp lemongrass, finely chopped
  • 1 tsp pink rock salt, pepper to taste


  • Preset oven to 200°C.
  • Line a 26cm x 31cm (approx) ovenproof dish with baking paper.
  • Heat oil in pan in oven.
  • Add pumpkin and roast for 20 minutes, stirring occasionally.
  • Add onions and zucchini, stir and roast another 20 minutes.
  • Meanwhile place eggs into bowl and beat, then add coconut milk, lemongrass and salt and pepper, and mix.
  • Lay roasted vegetables onto base of pan (same lined one or fresh lined one).
  • Pour egg mixture over vegetable base.
  • Reduce heat in oven to 160°C, and bake for 20-22 minutes, until set.
  • Serve alone or with fish or your choice.

Notes: great hot or cold


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