I have packed this healthy gluten free frittata to the rim with glorious chunks of roast pumpkin, curly green kale and topped it with a scattering of crispy sage, making it the perfect meal to enjoy anytime of the day.
Do you ever have those days where you keep on opening up the fridge door and stare blankly at all the items within. Then shut it again and proceed to do the same thing over and over again. The whole time with only one thought in your head, “What am I going to eat?”
I do. And maybe a little to much sometimes. Which is probably something that I shouldn’t admit too often, being a food blogger and all. But I am still only human. And although at times my mind won’t stop racing with amazing foodie ideas, I still suffer from the blank minded hunger situation.
I was having one of these situations just the other day actually. Which thankfully had a happy ending and funnily enough ended up being today’s post. After just visiting my local farmers market and filling my fridge with all sorts of fabulous stuff I proceeded to stare at the left over veg from last weeks visit to see what I could do with them.
So the ritual began.
Open the door. Stare blankly. Shut door. And repeat.
After a few goes I started to join my fridge door opening with my cupboard door opening. Something I would highly recommend doing, cause this people is when the magic happened.
So as far as last weeks veg went, all I had to play with was half a pumpkin that was crying out to be used and a few leaves of green curly kale. Which isn’t much right?
But when I saw the full tray of free-range eggs sitting in the cupboard, I knew what had to be done. A frittata must be made. I love frittatas, but I must admit that I hadn’t had one in ages. Which is kinda weird, cause I used to eat them all the time. So I was pretty damn excited about making one when that thought entered my head.
The roast pumpkin is really the star in this frittata. And there is a lot of it. But I love it, cause I think there is nothing worse than digging into a piece of frittata to find out that it is mainly all egg mixture and no filling. Am I wrong? To give these glorious soft pumpkin chunks some extra flavor and to bring out its sweetness I have added brown sugar and a touch of nutmeg to them in the roasting process. Which I think you guys are just going to totally swoon over.
For the eggy mix in this frittata I stole Jason’s recipe from his CHORIZO, KALE, POTATO AND RED BELL PEPPER FRITTATA. Which you guys have got to try if you haven’t already. It is soo super delicious!!!
The only thing that I tweaked on his recipe was adding whole grain mustard to the mix as I thought it would match nicely with the sweetness in the roasted pumpkin. Which it totally did.
And to top this incredible frittata off I popped some whole sage leaves on top. They get all nice and crispy once baked into the frittata. Not only do they taste delicious, but they look really pretty and give the frittata a fantastic rustic look.
This healthy and naturally gluten free Roast Pumpkin and Kale Frittata with Crispy Sage is great to eat any old time of the day. Either grab it on the go for an easy on the run breakfast. Or enjoy it with a salad for lunch or dinner. Or serve it up on its own with a dollop of CHUTNEY.
And the great thing about this frittata is that it tastes fantastic hot or cold.
So go on, give it a try today. I promise you’ll love it!!
And don’t forget to leave a comment if you try it. I love hearing about your cooking adventures, it truly makes my day.
Roast Pumpkin and Kale Frittata with Crispy Sage
- 2¼ lb 1kg pumpkin, peeled and roughly chopped into 1’ inch squares
- 4 tablespoon vegetable oil I use grape seed oil
- 4 tablespoon brown sugar
- ½ teaspoon nutmeg
- salt & pepper
- 3 leafs kale steam removed and roughly chopped
- 10 free range eggs
- 1 cup grated cheese
- 3 tsp whole grain mustard
- 10 sage leaves
- ¼ cup Parmesan grated
- Preheat oven to 430(220C). Prepare pumpkin and place into a non stick baking tray. Drizzle oil and sprinkle sugar and nutmeg over chunks. Add seasoning. Mix well with hands. Roast for 20-22 minutes, tossing occasionally.
- Once pumpkin is cooked turn oven to 350(180C). Line a 11”x7” baking dish with parchment paper. Evenly place pumpkin and kale into dish.
- In a large bowl beat eggs, cheese, mustard and season. Pour over pumpkin and kale. Place sage leaves over top of frittata. Press down slightly so that they stick.
- Place into oven for 20 minutes. Pull frittata out and sprinkle with Parmesan and place back into oven for 10-15 minutes of until cooked. To check if frittata is cooked make a small hole in the centre with a pairing knife. Push down and if uncooked egg squirts out it will need to be cooked for longer. Allow to stand for 5 minutes.
- Will keep for up to 3 days when left in an airtight container in the fridge.