Pumpkin + Chicken Frittata
I randomly threw this together one Saturday afternoon and it actually came out really good! Great thing about a frittata is you can literally throw anything in it and it works, so don’t stress about following the recipe word for word. Use up whatever you have in the fridge!
Instructions + ingredients
One small pumpkin
2 x Chicken breasts
5 x Bacon rashers
1 x Broccoli
Spinach
8-10 Eggs
150ml Milk
Grated cheese (I used Edam)
Pinenuts
Preheat oven to 180°C. Cut pumpkin into thick slices, add to a roasting dish and cover generously with olive oil, salt, pepper, and any other spice you feel inclined to use. Roast for about 25 minutes, or until soft and cooked through.
Slice up bacon rashers into small pieces, and chop broccoli into as fine as you would like. Fry these together in a pan on medium high heat until cooked, around 10 minutes. Add to bottom of frittata dish. n
Cut chicken breast into small chunks and fry in a dash of olive oil with salt, pepper and any other spice you fancy. Layer into dish.
Once pumpkin is cooked, cut into smaller chunks and layer on top of chicken.
Whisk eggs, milk, salt & pepper. Add in a small bag of washed spinach and mix through. Then pour into the baking dish.
Top with grated cheese, a sprinkle of paprika if you like, and some pine nuts.
Bake in the oven at 180 degrees C for about 20-25 minutes. I like to check if it’s cooked by pressing a spoon against the top to see if any egg mixture comes up. If it needs more time, cover with some foil so the top doesn’t brown too much and check after each extra 5ish minutes in the oven.
Really yum served with chutney (Mrs Balls South African chutney if you can find it!).
