I love frittatas because they're so easy to adapt with the seasons. This Autumn inspired one has sweet roasted pumpkin, smokey chorizo and salty feta. Perfect to prep. ahead and lunchbox friendly, serve with steamed greens or a fresh rocket salad with a simple balsamic dressing.
Time to prepare : 30 minutes
Time to cook : 35 minutes
Servings : 6
Ingredients
700g pumpkin, cubed (or use butternut squash or sweet potato)
3 tbsp olive oil
1 onion, sliced
120g cooking chorizo, diced
2 garlic cloves, finely chopped or minced
2 handfuls of spinach
8 eggs
80ml milk
80g cheddar cheese, grated
60g feta cheese, to crumble on top
Fresh herbs, such as parsley to garnish
Salt and pepper to season
Method
Preheat the oven to 200°C/180°C fan.
Put the cubed pumpkin onto a baking tray and toss with 2 tbsp olive oil and a good pinch of salt. Roast in the oven for 30 minutes until tender when pricked with a fork and golden around the edges (you could also use an air-fryer, for 18 - 20 minutes).
Heat 1tbsp olive oil in a large non-stick frying pan over a medium–low heat and add in the chorizo. Cook for 2 - 3 minutes until the chorizo starts to crisp up and then add in the onion, sauté until soft for another 2 - 3 minutes, then add the garlic, spinach and a good pinch of salt. Cook on a low heat until the spinach has wilted. Add in the roasted pumpkin and give everything a good stir to mix.
Whisk the eggs, milk and half of the grated cheese in a large bowl. If you’re using an ovenproof frying pan – with a metal handle – pour the egg mixture over the vegetables and make sure the vegetables are evenly distributed. If not, transfer the cooked vegetables to a casserole dish and pour the egg mixture over.
Sprinkle over the remaining grated cheese and crumble over the feta. Bake in the oven for around 35 minutes. I like to put this under a very hot grill for the last 2–3 minutes so it gets a nice bubbly crust. Remove from the oven or grill and allow to cool before removing from the frying pan or dish and cutting into slices. Season with salt and pepper and serve garnished with fresh herbs.
Nutritional Information
(per serving)
390 calories
26g fat, 11g carbs, 28g protein
Good to know/storage
GF
To make this vegetarian, skip out the chorizo and add in 1 tsp smoked paprika with the onion for a smokey flavour.
Store for up to 3 days in the fridge. Store on a folded piece of kitchen paper to keep the base from going soggy.