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Pumpkin, Chorizo & Sage Frittata
Rated 5.0 stars by 1 users
Category
Frittata
Cuisine
Italian
Author:
Emily Davenport
Servings
6 servings
Prep Time
20 minutes
Calories
274
A spooktacular Pumpkin, Chorizo & Sage Frittata recipe from the Dairy Diary 2020.
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
Nutrition
Calories 274, Fat 20.4 grams, Saturated Fat 7.3 grams
