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Leek and pumpkin frittata
Leek and pumpkin frittata
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Prep quick, enjoy fresh - easy weeknight delight!
Ingredients:
  • 500g butternut pumpkin, peeled, seeded, cut into 1cm cubes
  • 36.40 gm extra virgin olive oil
  • 2 leeks, white part only, thinly sliced
  • 8 eggs
  • 125ml cream
  • 2 green witlof, leaves separated
  • 80g baby rocket leaves
  • 100g feta, crumbled
  • 20.00 ml red wine vinegar
Instructions:
  • Preheat your oven to 180°C. Line an oven tray with baking paper, then place the pumpkin on it. Drizzle 2 teaspoons of oil over the pumpkin, season with salt and pepper, and bake for 20 minutes or until tender.
  • In a non-stick frying pan, heat 2 teaspoons of oil over medium heat. Cook leek for 5 minutes until soft, then add pumpkin and mix well.
  • Preheat a grill to medium heat. In a medium bowl, whisk together the eggs and cream, season with salt and pepper. Pour the egg mixture over the pumpkin mixture and cook on low heat for 5-7 minutes until the frittata sets around the edges. Place the frittata under the preheated grill for another 5 minutes until golden brown and set. Remove from the grill.
  • In a large bowl, mix together the witlof, rocket, and feta. Drizzle with vinegar and remaining oil, gently toss to combine. Divide the salad among serving plates. Cut the frittata into wedges and serve promptly with the witlof salad.

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