Today we share our foolproof recipe for a delicious and healthy pumpkin frittata. This frittata with fried pumpkin, leek, and cheddar is sure to be a new autumn favourite. Served with salad, it’s wonderful lunch or light dinner idea. For more warming pumpkin recipes, try this 30-minute pumpkin soup.
We’re all about that pumpkin. Watch the video tutorial below and see why we’re singing this recipe’s praises.
Pumpkin Frittata Recipe
Roasting the pumpkin and leek with a dash of brown sugar brings out the sweet, earthy flavours of the veggies. Instead of leek, you can also prepare the frittata the same amount of sweet onions or shallots.
Prep Time: 30 min
Cooking Time: 15 min
Oven Temperature: 180°C / 350°F / Gas mark 4
Baking Time: 40 – 50 min
For the fried vegetables
- 3 tbsp canola oil, plus some extra for greasing the pie dish
- 300 g (2 1/2 cups) butternut squash, cut into cubes, seeds and stringy fibres removed
- 1 leek, rinsed well and thinly sliced
- 1 tsp born sugar
- salt to taste
For the frittata
- 5 eggs (UK & Europe: m / US, CA, AUS, NZ: L)
- 125 g (1 cup) grated cheddar cheese
- 2 tbsp fresh basil, minced
- a pinch of nutmeg
- black pepper
1) Prep work
Preheat the oven to 180°C (350°F / gas mark 4). Grease a 25 cm (10 in) pie dish with canola oil. Set aside.
2) Fry the vegetables
In a large skillet, heat canola oil over medium-high heat. Add butternut squash and cook for 5 minutes while occasionally stirring, until the pumpkin slightly browns. Add the leek and season with brown sugar and salt, stirring often. Cook until the butternut squash and leek are tender, for about 5 to 10 minutes.
3) Make the egg mixture
While the vegetables are cooking, add the eggs, grated cheddar cheese and basil into a large mixing bowl. Season with nutmeg, salt, and black pepper according to your taste. Whisk until blended. Then add the butternut squash and leek and stir to combine.
4) Bake the pumpkin frittata
Spread the vegetable-egg-mixture into the prepared pie dish and bake in the preheated oven for 40 to 50 minutes, until the top is golden brown and set in the centre. Allow to cool for 15 minutes. Cut the pumpkin frittata into wedges and serve with salad.
Materials: butternut squash, leek
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