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
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.
In 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.
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.
- 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.