Pumpkin, Chorizo & Sage Frittata
Emily Davenport
6 servings
20 minutes
274
Italian
Frittata
A Pumpkin, Chorizo & Sage Frittata recipe from the Dairy Diary 2020.
Find more recipes from Dairy Diary in the recipe collection.
Ingredients
- Vegetable oil 2 tbsp
- Onion 1, peeled, halved and sliced
- Red pepper 1, deseeded and cut into strips
- Pumpkin approx 450g (1lb), peeled and chopped into 1cm dice
- Chorizo 150g (5oz), sliced 5mm thick
- Garlic 2 cloves, peeled and finely chopped
- Eggs 6
- Milk 3 tbsp
- Feta cheese 110g (4oz)
- Sage leaves 12
- Salad or green vegetables to serve (optional)
Directions
Preheat oven to 180°C/160°fan/Gas 4. Heat oil in a large pan and cook onion for a few minutes. Stir in red pepper and pumpkin and cook for 5 minutes, stirring occasionally. Tip into a baking dish (about 30 x 20cm/12 x 8in) and put in oven
- Add chorizo and garlic to hot pan and cook over a low to medium heat for 2 minutes then add to vegetables in dish
Whisk eggs and milk, season and pour into dish. Crumble feta over and tuck in sage leaves. Bake for 30 minutes until golden. Leave for 5-10 minutes before cutting into squares. Serve warm with salad or green vegetables, if using