pumpkin frittata

This is a great meatless meal.  The caramelised onions give it real ‘meatiness’.  The sweetness of the pumpkin and onions are complimented beautifully with the salty feta, and the green kale adds another dimension both visually and flavour wise.

If you are in a rush, a store bought onion marmalade would work instead of the caramelised onions but if you have the time you will be rewarded by the extra effort.

300g peeled pumpkin, cut into 1cm cubed pieces
olive oil
salt and pepper
2 red onions chopped in half, then each half into 4 wedges
3 tbsp balsamic vinegar
1 tbsp brown sugar
¼ cup cream
20g butter
6 free range eggs
1 cup of kale, chopped
100g feta

Preheat oven to 180°C.  Place pumpkin on an oven tray and drizzle with olive oil and salt and pepper.  Roast for about 20 minutes until cooked.

Whilst the pumpkin is roasting, place the sliced onions into a pan on low heat. You want to slowly sweat the onions bringing out their natural sweetness.  Stir them often and keep the heat low so they don’t brown.  After around 15-20 minutes add the vinegar and sugar and cook for a further 10-15 minutes until all the liquid has gone and you have beautiful dark, sticky caramelised onions.

In a bowl mix eggs and cream.  Heat the butter in a 25cm oven proof pan (a cast iron skillet is perfect for this). Place onions, kale and pumpkin into the pan and pour in the egg mix.  Crumble the feta over top.

When the egg around the edges of the pan begin to look cooked, place the pan under a preheated grill to finish the cooking process.

pumpkin frittata recipe

1 Comment

  1. Absolutely delicious! I made this last night for dinner, so tasty and we definitely didn’t miss the meat, and will make again for sure. Thankyou 🙂

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