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Pumpkin, Zucchini And Feta Frittata
Ingredients
- 1 tablespoon olive oil
- 500g butternut pumpkin, peeled, deseeded, cut into 1cm cubes
- 2 green zucchini, coarsely chopped
- 6 eggs, lightly whisked
- 125ml (3/4 cup) thickened cream
- 200g feta, crumbled
- 1/4 cup finely shredded fresh basil leaves
- Salt & freshly ground black pepper
- Shredded ham
- Mixed salad leaves, to serve
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