Pumpkin, Chorizo and Kale Frittata

Pumpkin, Chorizo & Kale Frittata | Gather and Graze

Life sometimes gets in the way of blogging… just as blogging sometimes gets in the way of life. My usual weekly post got strung out to just over two weeks and it’s been haunting me that I’ve not found the time and energy to put something new out there. Cooking? I’ve been plating up dishes every single day, but to feed my hungry family… instead of my hungry blog. The depths of winter are taking their toll… short days… where it’s too dark at dinner-time to shoot any photographs. The winter solstice, but a couple of days ago… the beginnings of lightness of mind, in the knowledge that our days will only get longer from now on, until the sun beats down with warmth once again.

The blog and I both desperately needed this flavour-filled Frittata today. It warmed the soul, lifted the spirits and got those creative juices flowing once more. It’s great to be back! This Frittata makes for a super easy mid-week dinner, or a fabulous brunch/lunch for the weekend with friends.

Pumpkin, Chorizo & Kale Frittata | Gather and Graze

  • Servings: 4
  • Difficulty: Easy
  • Print

Adapted slightly from a Donna Hay recipe

  • 500g/1lb Butternut Squash or Pumpkin (chopped into chunks)
  • 2 Fresh Chorizo Sausages (skins removed and torn into chunks)
  • 1 Tablespoon Olive Oil
  • Sea Salt and Black Pepper
  • 50g/2 Loosely-Packed Cups Kale* (stems removed and torn into pieces)
  • 85g Boursin Cheese* (use Goat’s Cheese or Feta if you prefer)
  • 75g (3-4 Tablespoons) Caramelised Onion Relish*
  • 4 Free-Range Eggs
  • 125ml/½ Cup Cream

Pre-heat the oven to 220°C.

In a mixing bowl, whisk together the eggs and cream, along with a grinding of salt and pepper. Set aside for the moment.

Pumpkin, Chorizo & Kale Frittata | Gather and GrazeIn a medium (23cm) heavy-based, shallow frypan, place the chopped pumpkin and chorizo and toss through with the olive oil and season with a little more salt and pepper. Place into the oven for about 15-20 minutes, until lightly golden.

Pumpkin, Chorizo & Kale Frittata | Gather and Graze

Pumpkin, Chorizo & Kale Frittata | Gather and Graze

Reduce the oven temperature to 200°C.

Into the frying pan, add the kale, cheese (broken into pieces) and onion relish (dolloped here and there) and stir a little to combine. Pour over the egg/cream mixture and place back into the oven for about 35-40 minutes until puffed and golden brown.

Pumpkin, Chorizo & Kale Frittata | Gather and Graze

Cooking Notes

  • I used a store-bought Caramelised Onion Relish, though if you’ve got some home-made on hand, all the better!
  • Boursin Cheese worked really well in this dish… adding an extra depth of flavour. I’m not such a fan of goat’s cheese, so this was the perfect substitution.
  • The kale was absolutely delicious, becoming slightly crispy being baked in the oven. I had been tempted to substitute for English Spinach, but so pleased that I didn’t.

 

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37 thoughts on “Pumpkin, Chorizo and Kale Frittata

  1. Patty Nguyen

    I’ve bookmarked your recipe, Margot! I am always on the lookout for frittata recipes! Also, my WP shows that I am not following you anymore?! Gah! I’ve heard from others about this and now it has happened to me. No worries, I shall re-follow you immediately! 😀

    Reply
    1. Margot @ Gather and Graze Post author

      Happy to hear that you like this recipe Patty – it was totally delicious with flavours that really complemented each other.
      WP can be a little fickle at times – I find now and then that some posts from different blogs don’t always make it onto my Reader, which is really frustrating, especially when you follow quite a number of blogs and don’t have the time to go checking for whether you’ve missed anything or not… Anyway, so pleased you’ve re-followed and hope WP will behave from now on! 🙂

      Reply
      1. Patty Nguyen

        I also have to check my spam folder because comments will randomly get spammed for no apparent reason! Sometimes even in the middle of a conversation!

        Reply
  2. Meggie

    Strange, you have just passed winter solstice with the light slowly returning, here up North (Sweden) we celebrated Midsummer and summer solstice this past weekend and are now heading towards darker times. Not funny at all!!! Your frittata looks very tempting! I´ll try to make it for lunch today and hope it will cheer us up a bit. 🙂

    Reply
    1. Gather and Graze Post author

      Enjoy your lovely summer Meggie – I’m sure you still have many beautiful days to come! I’d love to hear your thoughts on the frittata, if you get a chance to make it… Cheers, Margot

      Reply
  3. tinywhitecottage

    Oh Margot, what a lovely frittata, or rather, one fine frittata! Chorizo and butternut squash sound so wonderful together. I love fall squashes, and this post makes me wish I was indulging in them right now. The kale sounds fantastic as well as the Boursin cheese. I know what you mean by a “hungry blog”…I think I have one too. 🙂 I need to make a frittata this weekend…

    Reply
    1. Gather and Graze Post author

      Thank you so much Seana! It’s normally the best part of my week, when I get to feed the hungry blog… feeling both productive and creative. Hopefully back on track now and the blog won’t have such a grumbly tummy anymore! 😉 Hope you’re having a great week!

      Reply
    1. Gather and Graze Post author

      The kale was something of a revelation for me Mary! So lovely when it gets that fabulous crispiness happening… perhaps a little batch of Kale Chips is on the cards sometime soon! 🙂

      Reply
    1. Gather and Graze Post author

      Thanks Linda! Much to my own frustration, I can’t seem to find a way to enjoy goat’s cheese (unless it’s marinated and overpowered by oil, garlic and herbs… and even then it’s a push), so Boursin worked really well in it’s place.

      Reply
  4. lemongrovecakediaries

    I struggle with the same things as you with the blogging Margot, while I get a lot of pleasure out of it sometimes life just gets in the way and before you know it two-three weeks have slipped away. Your frittata looks perfect, I am a big fan of chorizo and Boursin cheese…Yum!

    Reply
    1. Gather and Graze Post author

      I seem to find it all a lot trickier through winter Karen, particularly with the savoury dishes that you desperately want to serve up and eat hot straight away and not be faffing about with a camera trying to get that perfect shot. It’s also dark by 5pm, which really doesn’t help.
      The chorizo and Boursin were great in this frittata, but surprisingly it was the kale (that went lovely and crispy in places) that was a hit for me! Enjoy your week. 🙂

      Reply
    1. Gather and Graze Post author

      Thank you Sherry and welcome to G&G! Boursin is a favourite in our household, so I was pleased that it worked so well in the frittata… adding it’s own unique garlicky, herby deliciousness! 🙂

      Reply
  5. apuginthekitchen

    Oh my Margot, I love the name of this post, it really does say it all. I am going to make this, I love frittata and I love it packed full of all this good stuff. Your photo’s are gorgeous!

    Reply
    1. Gather and Graze Post author

      Thanks so much Suzanne! It really is packed full of quite healthy loveliness… a pleasure in both the making and eating! I hope you give it a try sometime soon. 🙂

      Reply
  6. Fig & Quince

    Dear lovely Margot! Hi hi hi! Missed reading here and being in touch and It’s such a pleasure to finally visit your site again and I’m totally digging this frittata. Love the use of pumpkins and have to bookmark this for fall – and I think it’ll make for a delicious Thanksgiving offering as well.

    Reply
    1. Gather and Graze Post author

      I’m so excited that you’re back Azita! What a fantastic adventure you’ve been on… I’m so looking forward to seeing more photos and hearing more stories as you find the time and head-space to process the past few months.
      The frittata does have something of a Fall-like quality to it with the pumpkin – though it was so delicious I’d be happy to eat it anytime of year! Have a great week!

      Reply

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