Pumpkin, Chorizo & Sage Frittata
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 (½in) dice
Chorizo 150g (5oz), sliced 5mm (¼in) 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)
Instructions
1
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.
2
Add chorizo and garlic to hot pan and cook over a low to medium heat for 2 minutes then add to vegetables in dish.
3
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.
