Ingredients

Method

Ingredients aren't specified.
• 200 g diced pumpkin
• 1 T honey
• 4 T olive oil
• salt, to taste
• 1/3 cup cream
Ingredients aren't specified.
• 4 T vegetable oil
• 30 g pumpkin seeds
• salt, to taste
• 8 large free-range eggs
• 1 cup cream
• 200 g pumpkin leaves (or baby spinach or kale), finely chopped
• 3 cloves garlic
• 20 g celeriac, grated
• 1 small onion, finely diced
• sea salt and freshly ground black pepper, to taste
• 50 g butter
• 2 T olive oil
• 200 g Tenderstem broccoli, blanched

Method

Ingredients

1. To make the pumpkin cream, preheat the oven to 200°C. Rub the pumpkin with the honey, olive oil and salt and place on a baking sheet. Roast for 20 minutes, or until soft and slightly caramelised. Place the cooked pumpkin in a blender with the cream and blitz until smooth. Set aside until ready to use.

2. To make the fried pumpkin seeds, place the oil, pumpkin seeds and salt in a pan and heat. When the pumpkin seeds begin to sizzle and pop, they’re almost there. Stir often and remove from the heat after 5 minutes.

3. To make the frittata, preheat the oven to 200°C. Crack the eggs into a bowl and add the cream, greens, garlic, celeriac and onion. Season to taste.

4. Heat a non-stick ovenproof pan and add the butter and olive oil. Coat the entire pan in the oil and butter, then add the egg mixture, shifting it around the pan in a folding action to cook more of the surface.

5. Place the broccoli on top of the frittata, gently pushing it into the frittata slightly. Top with a glug of olive oil and place in the oven for 20 minutes, or until the frittata is cooked through, golden brown and slightly puffed up. 6 Serve warm with the pumpkin cream and fried pumpkin seeds.

Find more egg recipes here. 

Photographs: Toby Murphy
Food assistant: Emma Nkunzana