It is more like a quiche really and when I made it on Friday for our zero food mile night, I omitted the dairy because I don't have any milk producers right now. I also dry roasted the pumpkin. How I usually make it is below.
Pumpkin Frittata/ Quiche
700 grams pumpkin, peeled and cut into chunks about 2-3 cm.
1 onion, sliced
3 cloves garlic, crushed
handful of spinach/ silverbeet/ chard(if using silverbeet or chard, tear or shred the leaves)
100 grams ricotta
basil leaves to garnish
Preheat oven to 200 deg C. Coat the pumpkin in olive oil and roast until golden in a large baking tray.
While the pumpkin is roasting, saute the onion and garlic in a little oil. When they are softened, add the greens to wilt.
Lightly grease or line an oven proof dish about 26 x 16cm.
Spread the onion mix and pumpkin evenly over the base of the dish.
Whisk the eggs and milk together and pour evenly over the pumpkin and onion. Place the ricotta evenly around the dish.
Bake for 20 minutes.
Garnish with basil.
The recipe is fairly basic and could be altered easily to use other vegetables. Tomatoes would be nice particularly roasted cherry tomatoes. A handful of cheddar or a stronger cheese is nice too for a bit more flavour.
I am having a night away from the kitchen tonight. We are heading out for some fine dining at the local TAFE. Tim and I had a great meal there last year and made sure we booked a table early this year. The meals are fancy, the service is fantastic and the prices are terrific. If anyone has a TAFE restaurant nearby, it is definitely worth a visit and it supports the efforts of those starting out in the hospitality industry. Win-win.