This is my fav breakfast at the moment. With a tiny bit of prep work (pre-roasting the pumpkin) I can have a whole pan of this hot and ready for consumption in under 30 mins. There are so many elements you can modify with this recipe. I’ve used mashed sweet potato when I didn’t have enough pumpkin and added some pre cooked broccoli florets as well. Chopped sage and thyme work well (you can pre-fry the sage in the ghee before you add it to the egg mix, to make it crispy and the flavour a bit less intense). I haven’t yet made it with cheese because I have been serving some to a dairy free person (the ghee seemed to be ok but use olive oil if you’re severely lactose intol) but that’s next on the agenda. Chopped feta would be great, as would 1/2 cup of grated cheddar (on top, in the mix, whatever). You could also add bacon, smoked salmon or trout instead of prosciutto (or leave out entirely for a vegetarian version).
- 4-5 cups roughly mashed roast pumpkin. To roast the pumpkin, de-seed, leave skin on (if edible variety – I like using Kent/Jap pumpkins for this reason) cut into large wedges (about 5cm thick), pile all the pieces onto the one tray then roast without oil at 200C/400F for about 40 mins or until pumpkin is soft. Store in the fridge or freezer in air tight container (this way you can have preprepared roast pumpkin ready to go when you want to make the frittata).
- 8 eggs, lightly beaten
- 6-8 thin slices prosciutto, roughly chopped
- 1/2 large leek (or 1 small), white part only, chopped finely-ish
- salt and pepper to taste
- 2 tablespoons ghee (or alt oil for frying)
Preheat oven to 180C/350F.
Add the mashed pumpkin to the beaten eggs, along with salt and pepper and chopped prosciutto. Mix well. Note: the rougher you mash the veg, the more the frittata will fall apart when you cut/eat it. I prefer to mash most of it fairly well with a fork, leaving a few bite sized chunks for texture. I also like to include the skin and just make sure this is in bite sized pieces too.
Heat 1 tablespoon ghee/butter in an oven-proof medium-sized skillet (mine is cast-iron, 22cm diameter, 5cm high) over low heat, and sauté the leek with some salt and pepper until leek is tender (about 5 mins). If it starts to brown/burn, the heat is up too high. Once soft, remove from pan and add to the egg mix.
Add the other tablespoon of ghee to the pan, over med-low heat. Pour in the egg/pumpkin mix. Try and make sure there is a fairly even distribution of ingredients (this generally works out on its own well enough). Sprinkle some more salt and pepper over the top. Cook the frittata on the stove for about 5 mins – you’re aiming to lightly brown the base.
Remove the frittata from the stove top and place in the oven for about 25 minutes. The fritatta is ready when it appears golden and is firm to touch. Sometimes I change the oven setting at the 23-25 minute mark so that the top heat element is on (normally I use the fan force setting), just for minute or two, to make it brown a bit more on top. Be careful to keep an eye on it though, as it can get very toasty very quickly (especially if you added cheese to the top!).
Remove from oven. The next step very important: once the pan is out of the oven, DO NOT FORGET THAT THE HANDLE IS VERY HOT. I’ve forgotten this once or twice and it can end very badly for your poor hand. I usually cut my frittata into 8 slices and consider 2 pieces (i.e. 1/4 fritatta) to be a serving size, especially for breakfast, as this is ~2 eggs, which is my normal non frittata breakfast. I think the flavours are more developed when the frittata is served warm rather than hot. This can simply mean letting it cool for 30 mins before eating. Generally I find it tastes better the next day (a bit like the crock pot … nicer when the flavours have a chance to develop). I store it in an air tight container in the fridge for 3-4 days (i.e. 4 breakfasts). Serve with a side salad if desired.