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Leek, pumpkin & sweet potato frittata
Leek, pumpkin & sweet potato frittata
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
  • 30g (1 1/2 tbsp) butter
  • 24.00 gm brown sugar
  • 2 leeks, ends trimmed, sliced, washed, dried
  • 1 garlic clove, crushed
  • 500g piece butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 450g sweet potato, peeled, cut into 2cm pieces
  • 125ml (1/2 cup) thickened cream
  • 6 eggs, lightly whisked
  • Salt & ground black pepper
  • 20g (1/4 cup) finely grated parmesan
  • 100g mixed salad leaves
  • Crusty Italian bread, sliced, to serve
Instructions:
  • In a spacious, 25cm heavy-based frying pan, melt butter over low heat. Stir in sugar until it dissolves. Increase heat to medium-high, then add leeks and garlic. Cook uncovered, stirring occasionally, for 10 minutes until leeks are soft and golden.
  • Add the pumpkin and sweet potato to a pot of boiling salted water and cook for 5-6 minutes until tender. Drain, then mix with the leeks in the pot.
  • Combine the cream and eggs, season generously with salt and pepper, and drizzle over the vegetables. Cook over low heat without cover for 10 minutes or until the egg mixture is nearly set with a slightly runny top.
  • Preheat the grill to medium. Sprinkle the frittata with Parmesan and grill for 4-5 minutes until golden and set. Let it rest for 5 minutes, then slice into wedges. Enjoy with fresh salad leaves and crusty bread.

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