1kg butternut pumpkin, peeled and chopped
3 leeks, white part only, sliced
8 garlic cloves
10 sprigs thyme
1/3 cup olive oil
1½ cups pouring cream
½ cup parmesan
1 cup ricotta
½ cup parsley, to serve
Pumpkin & Leek Frittata
1 Preheat oven to 220°C.
2 Place pumpkin, leeks, garlic, and thyme in a 28cm round ovenproof dish. Drizzle with oil; season with salt and pepper. Bake for 25 minutes.
3 Meanwhile, whisk eggs, cream, and parmesan in a bowl until well combined. Season with salt and pepper. Pour over vegetables; top with ricotta.
4 Bake for 25 minutes, or until golden. Garnish with parsley.