Pumpkin, Chorizo and Kale Frittata

Pumpkin, Chorizo and Kale Frittata
By
Pumpkin, Chorizo and Kale Frittata
Donna Hay: The New Classics/Ben Dearnley
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.

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4
Servings
259
Calories Per Serving
Deliver Ingredients

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 Ounces soft goat cheese, crumbled
  • ⅓ 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.

Nutritional Facts

Total Fat
21g
30%
Sugar
2g
2%
Saturated Fat
13g
54%
Cholesterol
46mg
15%
Carbohydrate, by difference
11g
8%
Protein
8g
17%
Vitamin A, RAE
214µg
31%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
103mg
10%
Choline, total
14mg
3%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Phosphorus, P
146mg
21%
Selenium, Se
3µg
5%
Sodium, Na
200mg
13%
Vitamin D (D2 + D3)
1µg
7%
Water
123g
5%
Zinc, Zn
1mg
13%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.