|Trick or treat? It is time for pumpkin frittata!|
|It is a man's job to hollow out the pumpkin. However, I will make a pumpkin soup with those scrapings.|
I love frittata - it is one of the easiest lunch/ light dinner solutions. As long as you have got a couple of eggs and some sort of veges in the fridge, you will have a quick dinner with minimum effort.
|Roasted pumpkin and spinach frittata with feta and Parmesan|
A great upper body workout when it comes to cutting a pumpkin.
I started off by dissecting this gigantic pumpkin into small even cubes.
|Get your fingers dirty and mix with chopped garlic, rosemary, olive oil and salt and pepper|
But for now, you can make a frittata with it.
3 eggs per person
a dash of milk
a full handful of roasted pumpkin per person
red onion, finely chopped
garlic finely chopped
canola/ olive oil
a bunch of spinach salt and cracked pepper
Danish feta (really soft ones)
grated Parmesan cheese
Whisk the eggs with a dash of milk. Season it with salt and white pepper.
For this recipe use a non-stick pan, or my favourite, a cast iron pan. Saute your chopped garlic and red onion with a dash of oil and cook it till soft. Add your spinach in and cook it until it is just wilted. Turn down the heat and add your roasted pumpkin. Pour in your egg mixture and cover with a lid before cooking for 5 minutes. Remove from heat and add your Parmesan on top. Set your oven on grill and brown the top until set. It is ok if your pan's handle is not oven proof (like mine), leave your oven door open and make sure your pan's handle is not under direct heat. Once it is done, crumble some danish soft feta cheese on it. Yum!
I served it with a rocket salad with parmesan shavings, 12 year old balsamic vinegar and olive oil. But for dinner, you can make a potato or a pasta salad to go with it. Bon appetite.
|A slice for me and a side of rocket salad with Parmesan shaving and 12 years aged balsamic vinegar|
You don't always have to use pumpkin. Any random veges that you might have found in the fridge would work well too. These are ones that I have used:
Finely chopped broccoli
Leftover roasted veges
top with any type of cheese and maybe a pitch of nutmeg
I would also like to share some of my favourite roasted pumpkin recipes:
Pizza topping: Roasted pumpkin + spinach + Kasundi/ tomato paste + feta
Pasta(toss into any types): Roasted pumpkin + deep-fried sage + brown butter
Soup: Roasted pumpkin + curry powder + Coconut cream + coriander
Salad: Baby spinach leaves + feta + walnut + honey mustard dressing