Go Back

Roast Pumpkin and Kale Frittata with Crispy Sage

Servings 8 -10


  • 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.