Pumpkin, kale and goats’ cheese frittata
Serves: 4-6
Prep time: 25 minsTotal time: 
Recipe photograph by Laura Edwards
Pumpkin, kale and goats’ cheese frittata
Recipe by Linda Tubby
Serves: 4-6
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
636Kcal
Fat
57gr
Saturates
29gr
Carbs
4gr
Sugars
4gr
Fibre
3gr
Protein
26gr
Salt
1gr
Linda Tubby
A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.
Linda Tubby
A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.
Ingredients
- about 600g pumpkin or squash (to give 500g prepared weight), cut into 1.5cm pieces
- 3 tbsp olive oil
- ½ x 200g pack curly leaf kale
- 6 large eggs
- 200ml double cream
- 25g grated Parmesan (or vegetarian alternative)
- ¼ tsp dried chilli flakes
- 1 garlic clove, crushed
- 1 x 150g tub soft French goats’ cheese (or vegetarian alternative)
Step by step
Get ahead
Roast the squash and blanch the kale a couple of hours ahead. The cooked frittata is also good the next day; chill.
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the pumpkin in a shallow roasting tin, toss with 2 tablespoons oil and seasoning, and roast for 20-25 minutes or until just tender.
- Bring a pan of salted water to the boil, blanch the kale for 3 minutes, then drain and pat dry with kitchen paper.
- When the pumpkin is ready, remove from the oven and set aside; reduce the oven temperature to 200°C, fan 180°C, gas 6. Put the eggs, cream, Parmesan and chilli flakes in a bowl, season with pepper and a little salt to taste, and whisk to combine.
- Heat the remaining oil in a 22-24cm nonstick ovenproof frying pan. Add the crushed garlic, stir over the heat for 30 seconds or so, then add the kale and cook, stirring now and then, for 3-4 minutes. Tip into the bowl with the egg mix and stir in the pumpkin.
- Pour the egg mixture into the pan and dot over the goats' cheese. Add a little more pepper and cook over a medium heat for 2 minutes, then transfer to the oven and bake for 20-25 minutes until puffed and golden – cover with foil if the top is over-browning. Slice into wedges to serve.
Chef quote
If you don't have an ovenproof frying pan, cook the frittata in a regular frying pan over a medium heat on the hob until it is almost set and then finish it off under the grill. Ideal for a light lunch or supper with a green salad.
