Pumpkin and Fetta Frittata

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Written By Cindy Bunt

There’s no one in our house that likes this Frittata or any Frittata actually. Sometimes I just need to make something for myself that I will totally enjoy and appreciate and everyone else can just go and eat chips for all I care!

That’s what I was thinking when I started this dish. I’m worth it and I enjoyed it over 2 lunches.

Here’s what I did:

Preheat the oven 180 c

line a flat and beautiful baking dish with baking paper. (if you crumple it up first it holds in place)

Cut up a 1/8 th of a Pumpkin into 2cm chunks and steam cook it in the microwave for 4-5 mins. (if you have left over roast pumpkin even better, but I started cooking this when I was already hungry and so this was the path for me) fill bowl with cold water a few times after wards to cool down the pumpkin quickly.

Crack 6 large eggs in a bowl and put a dash of milk (it was probably 1/4 cup of milk)

Big pinch of salt and pepper.

Whisk the sh*t out of it until combined.

Pour into the lined baking dish and then top with the cooked pumpkin chunks.

Crumble generously with your favourite (or whichever one you have) soft fetta.

Bake for around 15 -20 mins.

Every oven is different so just bake it until it’s not wobbly anymore.

Allow to cool slightly and serve with your favourite chutney. I had mine with Roast Capsicum and Chilli Jam.

Cindy Bunt

Cindy Bunt is the owner and heart behind The Post and Rail, a café, providore, cooking and art school located in a beautifully restored heritage-listed building at 58 Riddoch Street, Penola.

With a deep love of food, creativity and meaningful connection, Cindy created The Post and Rail as a place where people can slow down and feel genuinely welcome. What began as a vision to honour the building’s rich history has grown into a vibrant space filled with good food, shared stories and hands-on experiences.

Cindy’s approach is grounded in generosity and authenticity. The café celebrates seasonal produce and thoughtful cooking, while the providore showcases carefully chosen goods made to be enjoyed and shared. Her cooking classes, art workshops and intimate events are designed to bring people together — sisters, mothers and daughters, friends and travellers — creating memorable moments around the table and beyond.

Known for her warmth and attention to detail, Cindy has a natural talent for curating experiences that feel both special and relaxed. Every element of The Post and Rail reflects her belief that hospitality is about connection, creativity and care.

Proudly rooted in Penola and the Limestone Coast, Cindy continues to nurture The Post and Rail as a place of community, creativity and timeless hospitality.

https://thepostandrail.com.au
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