This is my favourite breakfast item 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 minutes. 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 also added pre-cooked, bite-sized pieces of broccoli. I’ve also replaced the pumpkin all together with pre-boiled bite-sized pieces of potato. Chopped sage and thyme work well – I prefer to fry the sage in the ghee before adding it to the egg mix, to enhance its flavour and make it crispy. Chopped feta would be a great addition, as would 1/2 cup of grated cheddar or parmesan (on top, or in the mix). You could also add chopped bacon or chorizo, flaked smoked salmon or trout, instead of the prosciutto. Alternately, leave out the meat entirely, for a lovely vegetarian option.
- 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 an air tight container, if not making the frittata straight away.
- 8 eggs, lightly beaten
- 6-8 thin slices prosciutto, roughly chopped
- 1/2 large leek (or 1 small), white part only, chopped finely (2-4 mm slivers)
- 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 – 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 lightly fry the leek (stirring fairly constantly – don’t let it burn) with some salt and pepper until leek is tender (about 5 mins). If it starts to brown/burn, the heat is too high – turn it down or remove from the heat for a bit – keep stirring. Once the leek is soft (it will look a bit translucent, and be quite ‘wet’ looking) 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 it (in the skillet) into the oven for about 25 minutes. Cooking times will vary from oven to oven — it’s ready when lightly brown on top, and springy/firm to touch if you poke the top of the frittata – there shouldnt be any soggy/runny bits. If you’re not sure, just leave it in there another 5 minutes. It can tolerate being over cooked fairly well, just be careful not to burn 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 best when the frittata is served warm, or cold, rather than hot. I like to let it cool for 20-30 minutes before eating it, and it is always best the next day (especially because you have a meal ready to go). Store leftovers in an airtight container in the fridge for up to a week.