Category Archives: Vegetarian

Leek, Mushroom & Gruyère Pastries

Leek, Mushroom & Gruyère Pastries | Gather and Graze

The occasional kitchen flop can sometimes be a blessing in disguise on several fronts. Most likely it helps to ensure that the same mistake won’t be made again in the future… and it can also serve to get those creative juices working to find ways of improving upon a particular recipe that didn’t turn out so well. Continue reading


Fragrant Butternut Pumpkin Soup

Fragrant Butternut Pumpkin Soup | Recipe | Gather and GrazeOur youngest son went from eating all manner of pureed vegetables when he was an infant, to almost a complete aversion to them when he became a child. It’s only recently that we’re seeing a gradual shift in his mind state when it comes to the consumption of vegetables. There’s not quite a sense of joy just yet, as he takes a mouthful, but we’re getting there… it’s a start! Continue reading

Leek and Fresh Herb Tart / Quiche

Leek and Fresh Herb Tart / Quiche | Recipe | Gather and Graze

Ideally you shouldn’t be reading this post for yet another month. You see… my excessively organised mind had quite liked the idea of my 100th Post (yes, that’s THIS one! 🙂 ) being posted on Gather and Graze’s 2nd Blogiversary (the 12th April). But here we are… well ahead of schedule… so I guess we’ll just have to celebrate twice! Continue reading

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.