Frittata's are my 'go to' meal when I'm trying to use up leftovers.... and thanks to Christmas I have an awful lot of cheese still left in the fridge crying out to be eaten, in this case some welsh goats cheese. The pumpkin was derived more locally from my Mother in Laws allotment, which is still producing lots of lovely produce even in January and the free range eggs were from a farm gate just outside the village.
I usually have a slice of frittata with some green salad, but hubby and the kids prefer chips - depends how healthy you want to be I guess. Whatever you choose, enjoy!
Roasted Pumpkin, Red Onion and Goats Cheese Frittata
A great way to use up eggs. Serve with salad
- 1 Red Onion, Sliced
- 1 Garlic Clove, chopped
- 1/2 Roasted Pumpkin, cooled and cubed (I roast my pumpkin in wedges at 180c for about 40 minutes, drizzled with oil and seasoned well)
- 100g Goats Cheese, crumbled
- 100g Mature Cheddar, grated
- 6 Eggs, beaten
- Splash of Milk
Step 1: In a 20cm frying pan, heat some oil and then fry the onion, garlic and thyme until the onion is soft.Step 2: Preheat the grill.Step 3: Pour in the beaten egg (which has been combined with the splash of milk beforehand), pumpkin and cheeses, stir and season well.Step 4: Cook for around 10 minutes, until almost set, then finish the top off under the grill.
DetailsPrep time: Cook time: Total time: Yield: 4 Portions