Skip to main content

Roasted Pumpkin, Red Onion and Goats Cheese Frittata

Roasted Pumpkin, Red Onion and Goats Cheese Frittata

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!

print recipe

Roasted Pumpkin, Red Onion and Goats Cheese Frittata
A great way to use up eggs. Serve with salad
Ingredients
  • 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
  • Seasoning
Instructions
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.
Details
Prep time: Cook time: Total time: Yield: 4 Portions

Comments

  1. OOh that looks so lovely. I do like a good Frittata - now I am hungry!

    ReplyDelete
  2. That looks very nice - I love pumpkin and goats cheese together!

    ReplyDelete
  3. Love the combination of pumpkin and goats cheese too. Delish!

    ReplyDelete
  4. That's so pretty and i'll bet it's tasty too. Funnily enough we had frittata tonight too, but mine was to use up some ham!

    ReplyDelete
  5. That looks delicious. A big fan of pumpkin and goats cheese too.

    ReplyDelete
  6. Pumpkin! Goat cheese! Yes, please!

    ReplyDelete
  7. You have all the elements there for a an amazing meal, and I also love frittatas.....as you said, wonderful for leftovers!

    ReplyDelete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants Organic Chocolate…

No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.


TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIETry using ginger nut biscuits instead of digestives for a more grown up taste.For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great ma…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…