Spinach, feta and pumpkin frittate

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:

  • Metal spoon
  • Chopping board & knives
  • Paper towel
  • Large frying pan
  • Wooden spoon
  • Large bowl
  • Tongs, whisk
  • Cupcake tins: 1 x 12-hole large or 1 x 24-hole mini
Ingredients:

  • 300g pumpkin
  • A large handful of spinach
  • Small handful marjoram and thyme sprigs
  • 3-4 tablespoons olive oil
  • Flaked salt and freshly ground black pepper
  • 200g sheep’s feta
  • 20g parmesan
  • 10 large eggs

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?

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Categories: Kitchen Garden, Recipe, School Holiday Program | Tags: , , , , , , , , , , | Leave a comment

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