SERVES: 4

INGREDIENTS:
- 1/2 butternut pumpkin, peeled, deseeded & diced

- 1 x 400g tin no added salt chickpeas

- 1 cup fresh basil

- 1 cup fresh parsley

- 10 sprigs fresh thyme

- juice of 1 lemon

- salt to taste

- 1/4 cup extra virgin olive oil

- 4 eggs

- 1/2 cup grated cheddar cheese

- 60g marinated goats cheese

METHOD:

1. Pre-heat the oven to 190 degrees celsius. Roast the pumpkin in the oven with a little olive oil and salt for 45 minutes or until soft

2. Meanwhile, place the chickpeas, basil, parsley, lemon juice, olive oil and salt in a food processor and blitz until well combined

3. Whisk the eggs and cheese in a medium sized mixing bowl, then add the chickpea mixture. Mix well

4. Stir in the roasted pumpkin 

5. Coat a baking tray with some olive oil and pour in the frittata mixture. Top with crumbled goats cheese and thyme sprigs. Bake in the oven for 45-50 minutes