Last Sunday we began our day like most Sunday’s, with a HUGE breakfast. The remainder of the day was then spent working and grazing.
Hubby wasn’t spending the day relaxing as he would have preferred, the yard needed to “clearing” in preparation for winter. Nothing says fun quite like the dismantling of a trampoline, lol!
For something a tad different to go with our bread and gooey cheese as a reward when all that required doing was done, I made this Pumpkin Asparagus Frittata. Let me say, it did NOT disappoint (even if the photography did)!
Pumpkin Asparagus Frittata
500g Butternut Squash, cut into 1″ cubes
Virgin Oil to drizzle
Salt and Pepper
2 tbls unsalted butter
1 garlic clove, finely chopped
2 leeks (pale part only), halved lengthways, thinly sliced
1 bunch chives, finely chopped
1 bunch thin asparagus, woody ends trimmed,
blanched or steamed for 1-2 minutes
120g goats cheese (approximately)
Preheat oven to 400F.
Place pumpkin on a baking tray. Drizzle with oil, season and roast until slightly tender. Reduce oven to 350F.
Heat the butter in a deep, 25cm oven-proof frying-pan over medium-high heat. Add garlic and leek, cook, stirring, for 3 minutes or until softened not colored.
Remove the pan from the heat, then remove two-thirds of the leek mixture and set aside. Spread the remaining leek over the base of the pan.
Lightly beat eggs in a bowl, then stir in chives, salt and pepper. Layer pumpkin and asparagus in the pan, scatter with the reserved leek, then crumble over the cheese.
Pour over the egg mixture, then transfer the pan to the oven and cook the frittata for 35-40 minutes until golden and cooked through.
Stand for 10 minutes. Slice and serve warm.
It must have been good as Hubby wasn’t even through his first piece when he made a request to keep some for lunch the following day. That’s as good as saying… “mum, how much longer?”