To maximise the flavour in this Pumpkin and Leek Frittata, roast chopped pumpkin, leeks and garlic with fresh thyme sprigs. Once cooked top with whisked eggs, cream and parmesan dollap on ricotta cheese and bake until golden. Garnish the Pumpkin and Leek Frittata with parsley to serve.
Pumpkin and Leek Frittata Recipe
Serves 4-6
Ingredients:
1kg butternut pumpkin, peeled and chopped
3 leeks, white part only, sliced
8 garlic cloves
10 sprigs thyme
1/3 cup olive oil
8 eggs
1½ cups pouring cream
½ cup parmesan
1 cup ricotta
½ cup parsley, to serve
Method:
Preheat oven to 220°C.
Place pumpkin, leeks, garlic, and thyme in a 28cm round ovenproof dish. Drizzle with oil and season with salt and pepper. Bake for 25 minutes.
Meanwhile, whisk eggs, cream, and parmesan in a bowl until well combined. Season with salt and pepper. Pour over vegetables; top with ricotta.
Bake for 25 minutes, or until golden. Garnish with parsley.
