Ingredients:
- A small pumpkin or squash
- 4 white onions
- 3 red peppers
- 8 eggs
- 130g mature cheddar cheese
- 50g goats cheese
- A ‘gluggle’ of balsamic vinegar
- A handful of rosemary sprigs
- Olive oil
- Drizzle of Kilduff Blossom honey or any other good quality honey
Pumpkin Frittata
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!
Pumpkins give this simple staple, larder supper an autumnal twist. The added goats geese and honey finish it off with a bit of flare!
Ingredients:
- A small pumpkin or squash
- 4 white onions
- 3 red peppers
- 8 eggs
- 130g mature cheddar cheese
- 50g goats cheese
- A ‘gluggle’ of balsamic vinegar
- A handful of rosemary sprigs
- Olive oil
- Drizzle of Kilduff Blossom honey or any other good quality honey
Method:
- 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 minutes.
- 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 end.
- 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 combine.
- 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 top.
- Serve warm with a bundle of mixed salad leaves on the side.
