Jump to Main ContentJump to Primary Navigation

Recipe: Pumpkin and cinnamon frittata

Makes about 30-40 square bites

Prep:

Cook:

Serves:

    My parents grow pumpkins and store them in a dark and airy room while they slowly mature. As a symbol of the beginning of the season, the first pumpkin is eaten for Rosh Hashanah, where in Rome we do a short "Seder" and pumpkin is one of the symbolic foods. Here is a lovely frittata baked in the oven and eaten in little squares. You can also cook it in the traditional way - in a non-stick frying pan on the stove and then sliced like a cake. If you can't find pumpkin you can use butternut squash instead.

    Time: 1 hour. Makes about 30-40 square bites or a large round frittata.

    Ingredients

    ● 8 eggs
    ● 800g potatoes, peeled and diced into 1cm cubes
    ● 800g pumpkin/butternut squash, peeled, seeded and diced
    ● 1 tsp cinnamon
    ● 2 onions, finely chopped
    ● 2-3 gloves of garlic, crushed
    ● Small bunch of fresh lemon thyme
    ● Extra virgin olive oil
    ● Salt and black pepper to taste

    Method

    ● Preheat the oven to 200°C/380°F/gas Mark 6 and line a roasting tin or ovenproof dish of about 40 x 30cm with greaseproof paper.
    ● Rinse the diced vegetables. Drain well and place in a large and flat oven tray with the onion, garlic, thyme, salt, pepper and a generous splash of olive oil. Mix well and roast until golden - about 40 minutes.
    ● While the pumpkin and potato roast, beat the eggs in a large bowl with the cinnamon, salt and pepper.
    ● Once the potato and pumpkin are cooked and golden, leave them to cool for 5 minutes. Then mix 2/3 of the roast potatoes and pumpkin with the egg mixture. Pour into the oven tray or dish.
    ● Finally, spread the remaining potatoes and pumpkin on top so it will give a lovely vibrant colour to the frittata.
    ● Bake in the hot oven for 10-12 minutes using the grill for the last couple of minutes if you want a golden finish. Cool down for 5 minutes and cut into squares of about 3x3 cm each.
    ● Serve warm or at room temperature.

    Method
Food

Ice cream dreams

Victoria Prever

Sunday, June 18, 2017

Ice cream dreams
Recipes

Nutty raw chocolate 'cheesecake'

Denise Phillips

Thursday, May 18, 2017

Nutty raw chocolate 'cheesecake'
Food

Strawberry fields forever

Victoria Prever

Friday, May 26, 2017

Strawberry fields forever
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Blogs

Cheesecake - the making of the movie

The Fresser

Thursday, May 25, 2017

Cheesecake - the making of the movie
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...