Pumpkin, Chorizo And Kale Frittata
Pumpkin, Chorizo And Kale Frittata
If you’re looking for more ways to eat squash this fall, this delicious casserole from the Donna Hay Cookbook is a must-try. It calls for Kent pumpkin but if you can’t find that particular variety you could easily substitute a similar squash. The balance of spicy chorizo, sweet caramelized onion relish, and tangy goat cheese makes this dish a welcome addition to any meal.Click here for more of our best frittata recipes.
Servings
4
servings
Ingredients
- 1 2¼-pound kent pumpkin (or similar squash), peeled and chopped
- 4 fresh chorizo, casings removed, torn into pieces
- 1 tablespoon olive oil
- sea salt
- cracked black pepper
- 1½ cup kale, stems removed and torn
- 5 ounce soft goat cheese, crumbled
- 1/3 cup store-bought caramelized onion relish
- 8 eggs
- 1 cup heavy cream
Directions
- Preheat the oven to 425 degrees.
- Place the pumpkin and chorizo in a shallow 12-inch pan or baking dish, drizzle with oil and sprinkle with salt and pepper.
- Roast for 15 minutes or until the pumpkin is light golden and just tender.
- Remove the pan from the oven and reduce the oven temperature to 400 degrees.
- Add the kale, goat cheese, and caramelized onion to the dish and mix gently.
- Place the eggs, cream, salt, and pepper in a bowl and whisk to combine.
- Pour the custard over the vegetables and cheese and bake for 30 to 40 minutes or until puffed and golden.