Another week & another beautiful box of veggies from Epicurean Supplies. And at this time of year that means more greens & more pumpkin, all sorts off lovely little pumpkins. Luckily my new issue, well make that latest issue as not so new now, of Donna Hay had arrived & a whole section on pumpkin! I was quite excited to see it in something other than soup or alongside the Sunday roast. It is indeed quite the versatile vegetable happy in the company of sweet & savoury. makes an appearance in a puree alongside pork, as a layer in lasagne, the star in some scones, roasted with pesto, alongside coriander in naan bread, in spicy chutney & in frittata with kale & chorizo.
The word pumpkin comes from the Greek word pepon; meaning large melon & they can certainly be huge! They’ll also store well for several months in a cold dark place which is just as well as my pumpkin family has been growing with each delivery of the veggie box. The one thing I dislike about some pumpkins, especially the larger ones? Chopping them, it can be like taking your life in your hands, well a finger or 2 at least as you try to gain admission to the wonderful flesh via what can seem like impenetrable armour! Just be careful & a little patient your fingers will thank you for it.
So without further ado a little roast pumpkin, kale & chorizo frittata, not only will it use up a little of my ever growing pumpkin family it also delivers a nourishing dose of greens,
Roast Pumpkin, Kale & Chorizo Frittata, adapted from Donna Hay
The flavour combination for this frittata comes from Donna Hay & just adapted it to my own frittata recipe.
2 cups pumpkin cut in to bite sized chunks
Pinch chilli flakes
1/2 cup Salash chorizo, diced (or other good spicy chorizo, but if you can get your hands on some Salash it is divine!)
1 large onion, diced
Bunch kale, trimmed & chopped
1 cup feta crumbled
1/2 cup cream
Pre heat oven to 180C / 350F
Place the pumpkin in a baking tray, sprinkle over the chilli flakes, season with salt & pepper & drizzle with a little olive oil. Toss together & pop in the oven for 25-30 minute until the pumpkin is roasted. Remove from the oven & set aside.
Heat a small frying pan over a medium heat & add the chorizo. Sauté for a few minutes, remove from the heat & set aside.
Heat a large frying pan over a medium high heat & add the onion & a pinch of salt. Sauté for 15-20 minutes until the onion is caramelised. If the onion is browning just turn down the heat a little. Add the kale & fry for 5 minutes more.
While that is all cooking whisk together the eggs & the cream & season with a little salt & pepper. Add the chorizo to the kale & onions & pour over the egg mixture. Crumble over the feta. Turn the heat down to medium & cook for 5 minutes before popping in the oven to finish it off for 5-10 minutes until just cooked through, it will depend on the size of your frying pan & the depth of the frittata. Just keep an eye on it.
Remove from the oven & let the frittata settle for few minutes & then serve alongside some salad. Sweet, spicy & little salty sharpness from the feta make this a frittata that will get an encore appearance. Even better left overs make for great lunch the following day.
If you like this you might like this Roast Vegetable Frittata
Two years ago Potato & Celeriac Gratin
Three years ago Supper Club #2