Roast Pumpkin Frittata

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.

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