This recipe is from Donna Hay’s “The New Classics”. This cookbook was one of my gift to myself at Xmas, and I have to say, I haven’t had a chance to look at it properly yet. It’s HUGE (425 pages) but now that I’ve opened it, I will spend some more time reading it.
I bought kale a couple of weeks ago and I was looking through my collection to find a recipe with this ingredient in it. This was perfect and very easy to make.
PUMPKIN, CHORIZO AND KALE FRITTATA
1kg Kent pumpkin (squash), peeled and chopped
4 fresh chorizo, cases removed and torn (the chorizo that is, not the casing…)
1 tablespoon olive oil
sea salt and cracked pepper
100g kale, stems removed and torn
150g soft goat’s cheese, crumbled
1/3 cup (95g) store-bought caramelised onion relish
1 cup (250ml) single (pouring) cream
- Preheat oven to 220C (425F).
- Place the pumpkin and chorizo in a 30cm heavy-based shallow pan or baking dish, drizzle with oil and sprinkle with salt and pepper. Roast for 15 minutes or until the pumpkin is light golden and just tender.
- Remove from the oven and reduce the oven temperature to 200C (400F).
- Add the kale, goat’s cheese and caramelised onion to the dish and mix gently.
- Place the eggs, cream, salt and pepper in a bowl and whisk to combine. Pour over the vegetables and cheese and bake for 30-40 minutes or until puffed and golden.
I used a big rectangle glass dish (from Ikea) which was just the right size. I only used 2 chorizos because that’s all I had and it was enough.
There will be a bit of juice when you roast the pumpkin and chorizo. I left it but the bottom of the frittata was a bit soggy (which I didn’t mind). So you may want to drain it before adding the other ingredients (but then you won’t get the softness).
I didn’t have soft goat’s cheese, so I used a goat feta which was fine. And I used my red onion chutney (the same I used for the cheese and onion pull-apart bread).
Also, 8 eggs and a cup of cream may seem a lot but if you cut the frittata in 8, it’s not much at all. The recipe says it serves 4-6 which would be very generous portions. I had it with a salad on the side and it was yummy!