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Asparagus, pumpkin and goat's cheese frittata
Asparagus, pumpkin and goat's cheese frittata
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Delightful Spring frittata featuring asparagus, pumpkin, and creamy goat's cheese.
Ingredients:
  • 500g Jap pumpkin, cut into 3cm cubes
  • Extra virgin olive oil, to drizzle
  • 20g unsalted butter
  • 1 garlic clove, finely chopped
  • 2 leeks (pale part only), halved lengthways, thinly sliced
  • 10 eggs
  • 1 bunch chives, finely chopped
  • 1 bunch thin asparagus, woody ends trimmed, blanched in boiling water for 1-2 minutes
  • 120g soft goat's cheese
Instructions:
  • Preheat the oven to 200°C. Place the pumpkin on a baking tray, drizzle with oil, and season. Roast for 6-8 minutes until slightly tender. Then, reduce the oven temperature to 180°C.
  • Heat butter in a deep, 25cm ovenproof frypan over medium-high heat. Cook garlic and leek for 3 minutes until softened but not colored. Reserve two-thirds of the leek mixture. Spread the rest over the pan's base.
  • Beat eggs in a bowl, mix in chives, salt, and pepper. Place pumpkin and asparagus in the pan, sprinkle with reserved leek, and crumble cheese on top. Pour egg mixture over, bake frittata in the oven for 35-40 minutes until golden and cooked. Let sit for 10 minutes, slice, and serve warm.

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