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Pumpkin, Goats Cheese And Sage Frittata

Pumpkin, Goats Cheese And Sage Frittata

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Sure to become a firm family favourite, this tasty vegetarian dish is packed with roasted sage, pumpkin and goats cheese.

Preparation time


40 ml butter
6 eggs
80 ml milk
2.5 ml Robertsons crushed chillies
10 ml Robertsons sage
500 g pumpkin chunks, oven roasted
250 ml goats cheese, crumbled
handful of fresh sage leaves, pan fried in 30 ml butter
salt and black pepper to taste

Preparation method

Preheat the oven to 180°C.
Melt the butter in a large non-stick frying pan.
Beat the eggs, milk, salt, pepper, Robertsons Crushed Chillies and Robertsons Sage together.
Pour the egg mixture into the frying pan on low heat. Cover with a lid and cook for about 4 minutes on low heat on the stove. Eggs should be half-cooked.
Remove the lid and sprinkle the roasted pumpkin evenly over the frittata. Crumble the goats cheese evenly over and place into the oven.
Bake for about 10 minutes until the egg has set. Garnish with burnt sage leaves.


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