Recipes
- Breakfast in Bed
-
Brunch
- Parmesan Soldiers with Taka Tala Sauce
- Cauliflower Hash Browns
- Cheesy Potato Hash Browns with Sticky Fig Chutney
- Raspberry and Chocolate Croissant Bread and Butter Pudding
- Quinoa Breakfast Bowl
- Caramelised Onion Tarte Tartin
- Taka Tala Grilled Cheese with Chorizo and Tomato
- Bruschetta with Feta, Olives and New York Style Hot Dog Relish
- Polenta and Parmesan Croquettes
- Pumpkin, Quinoa and Pinenut Frittata
- Prosciutto Baked Brie
- Carrot and Zucchini Fritters with Chilli Sauce
- Tomato and Caramelised Onion Mille Feuille
- Cheesy Sweetcorn, Spicy BBQ Caramelised Onion Muffins
- Family Picnic
- Long Lunch
- Christmas Feast
- Kids in the Kitchen
- Afternoon Tea
- Ultimate Cheeseboard
- Cocktail Party
- Dinner Party
- Dessert Heaven
- Strawberry Recipes
- Quick Weekday meals
- Slow Cooker Recipes
- Sweet Treats
- Shakes & Cocktails
- Vegan
Subscribe to our recipes
Pumpkin, Quinoa and Pinenut Frittata
In this recipe
BAVARIAN MUSTARD
Preparation time: |
20 mins |
Cooking time: |
40 mins |
Serves: |
9 - 12 |
Ingredients
- 400g cooked sliced pumpkin
- 8 eggs
- ¾ cup of milk
- 3 tablespoons Beerenberg Caramelised Onion
- 1 teaspoon Beerenberg Bavarian Mustard
- 2 cups of baby spinach
- 100g Danish style feta
- 50g pine nuts
- 3 cups cooked quinoa
- salt and pepper
- 1 lined 23cm square back tin with 5cm minimum depth
Method:
In a mixing bowl combine eggs, milk, Beerenberg’s Caramelised Onion and Bavarian Mustard; salt and pepper to taste.
Place half of the roast pumpkin into base of baking tin. Add one cup of spinach, distributing evenly. Add the quinoa, then spinach, and top with remaining pumpkin. Sprinkle on the feta and pine nuts.
Slowly pour over egg mix. Gently press down ingredients to remove any air bubbles.
Place in a 180c C oven for 40-45minutes or until golden brown and set.
Remove and let cool for 5 minutes before portioning.
© 2021 Beerenberg Pty Ltd. All rights reserved.
© 2021 Beerenberg Pty Ltd. All rights reserved.