Pumpkin Frittata
Pumpkins give this simple staple, larder supper an autumnal twist. The added goats geese and honey finish it off with a bit of flare!Monday nights in our house usually have frittata on the menu for supper. It’s the ultimate ‘use up’ dish – I hate food waste, and a frittata allows me to use up all the loose ends in my fridge ready for it to fill up again during the week!
Equipment
- 1 Baking tray
- 1 large ovenproof frying pan
Ingredients
- 1 small pumpkin or squash
- 4 white onions
- 3 red peppers
- 8 eggs
- 130 g mature cheddar cheese
- 50 g goats cheese
- 1 knob butter (or oil)
- A ‘gluggle’ of balsamic vinegar
- A handful of rosemary sprigs
- Olive oil
- Honey Drizzle of Kilduff Blossom honey or any other good quality honey
Instructions
- Pre heat the oven to 180C
- Take one small pumpkin or squash and cut it in half, remove the seeds and chop into chunks. Spread the pumpkin chunks on a baking tray, drizzle with olive oil and add some sprigs of rosemary. Roast for 40 minutes1 small pumpkin or squash, Olive oil, A handful of rosemary sprigs
- While the pumpkin is roasting, peel and thinly dice the onions and chop the red peppers. Fry the onions and peppers with in a knob of butter or olive oil until soft and golden. Take your time, you should never rush an onion! Add a ‘gluggle’ of balsamic vinegar towards the end4 white onions, 3 red peppers, A ‘gluggle’ of balsamic vinegar, 1 knob butter
- Crack 8 eggs into a bowl and give them a good whisk. Add in the cheddar cheese and onions and peppers, giving everything a good mix to combine8 eggs, 130 g mature cheddar cheese
- Spread out the pumpkin in the pan you used to fry the onions and peppers and then pour the egg mixture over the pumpkin
- Crumble a handful of goats cheese over the top followed by a good drizzle of honey and bake for 40 minutes until cooked through and golden on the top50 g goats cheese, Honey
- Serve warm with a bundle of mixed salad leaves on the side
A farmers daughter from the south west coast of Scotland, Helen is a food writer who encourages parents and carers to get children gardening and cooking and educate the next generation about where their food comes from whilst championing Scottish farming. Not a trained chef, Helen is a good old fashioned home cook with a degree in history specialising in European feminism! She married a rugby player who unsurprisingly, despite being retired, still has a very healthy appetite and with three boys a lot of time is spent as a family in the kitchen cooking and making a mess.