Fresh from the garden: eggs, spinach, pumpkin, marjoram, thyme
Recipe source: adapted from a recipe by Gordon Ramsay ………………………………………………………………………………………………………………………………………
The original recipe calls for sweet potato instead of pumpkin: I think either works well. Gordon also suggests cooking in one big pan over heat and then finishing under the grill, but we pour ours into muffin pans to oven-bake… we also add some of our lovely Bondi herbs for an aromatic twist.
Equipment:
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Ingredients:
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What to do:
- Preheat the oven to 180C.
- Wash the pumpkin & scrape out the seeds, reserving for the chooks.
- Wash the spinach and shake dry. Cut off the stalks and chop the leaves into 1cm strips, to yield about 150g cut strips.
- Wash the herbs and pat dry with paper towel. Strip the leaves from the stalks & reserve.
- Carefully cut the peel from the pumpkin if needed, and then chop flesh evenly into 1cm cubes.
- Heat the frying pan with the oil and toss in the pumpkin. Season well with salt and pepper. Cook, turning occasionally, for about 4 minutes over medium heat until the potatoes are just tender and lightly golden at the sides.
- Meanwhile, cut the feta into small cubes and grate the parmesan.
- Stir the spinach into the pumpkin and cook for 2 minutes until wilted.
- Then add the cubed feta and gently stir to mix in.
- In the large bowl, lightly beat the eggs with the herbs, parmesan, a pinch of salt and a grind of pepper.
- Divide the pumpkin mixture evenly into the cupcake holes, spoon the egg mixture over and bake in the oven: 15 minutes for the mini frittate and 20 minutes for the large.
Notes: Why is the name of this recipe frittate, ending in e? What other vegetables could you use in the recipe? What other animal’s milk makes feta?
The Bondi Cook 