There’s nothing I’d rather eat less than cafe cabinet frittata. Sure, there’s a chance it could be good, but there’s an even greater chance that it will be blandly eggy, soggy, and regrettable. Homemade frittata is a different story; I often make it to take for lunch at work the next day. A slice of homemade frittata alongside some salad greens tossed in good olive oil and lemon juice makes for a perfect weekday desk-nic (desk picnic).
Pumpkin, silverbeet & feta frittata
For the frittata:
crown pumpkin about half of a medium-sized one
rosemary 2-3 sprigs
oil a slosh
freshly ground black pepper
red onion 1, thinly sliced
silverbeet half of a bunch, leaves and stalks
oil a slosh
thyme 3 sprigs
free range eggs 7
feta 100g, crumbled
equipment: a frying pan with an ovenproof handle
Preheat oven to 200°C. Remove skin from the pumpkin and cut into 2cm cubes. Pull the rosemary leaves from the stalks and finely chop the leaves. Put pumpkin on to a large tray, drizzle with oil, and sprinkle with rosemary, salt, and pepper. Roast for about 20 – 25 minutes until soft and lightly brown. Remove tray and set aside, but leave the oven on.
Wash silverbeet and cut the stalks away from the leaves. Keep them separated and finely chop the stalks and then the leaves. Slosh some oil into a large frying pan which has an ovenproof handle. Sauté the onion and silverbeet stalks with a pinch of salt added, until soft. Add the thyme and silverbeet leaves, cover with a lid and leave to wilt for a couple of minutes. Give the mixture a good stir, then place the roasted pumpkin on top.
Crack the eggs in to a jug, add some black pepper and beat with a fork until well combined. Evenly pour the eggs over the top of the vegetables and give the pan a shake. Sprinkle with crumbled feta and turn the element down to medium. Leave to cook for 5 minutes until the the eggy edges are starting to set.
Put the pan into the hot oven and cook for about 30 minutes until the egg has set and the top has browned. Good to eat straight away, or leave to cool, slice into wedges, and keep in the fridge until lunchtime.