Pumpkin, Caramelised Onion and Blue Cheese Frittata

Pumpkin, Caramelised Onion and Blue Cheese Frittata

Ready in 40 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 5, 2017.

This tasty frittata is paired with a fresh summer salad


Ingredients

PUMPKIN, CARAMELISED ONION AND BLUE CHEESE FRITTATA

  • 600g pumpkin, peeled and diced 1-2cm
  • 1 tablespoon pumpkin spice mix
  • 2 red onions, thinly sliced
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons sweet chilli sauce
  • 6 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • 70g creamy blue cheese, wax coating removed

SALAD

  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons vinegar (e.g. white wine, red wine)
  • ½ teaspoon runny honey
  • ½ teaspoon mustard (e.g. Dijon, wholegrain)
  • ½ telegraph cucumber
  • 1 pear
  • 3 radishes
  • ½ bag rocket leaves

TO SERVE

  • ¼ cup sweet chilli sauce

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss pumpkin with a drizzle of oil, pumpkin spice mix and season with salt on prepared tray. Cook for 15 minutes, until tender. Turn once to ensure even cooking.
  3. Heat a drizzle of oil in a medium, oven-proof fry-pan (if you have one) on medium heat. Cook onions for about 8 minutes, stirring often, until lightly caramelised (if onions start to stick add 1 tablespoon water). Add sugar, balsamic vinegar, sweet chilli sauce and cook a further 1 minute.
  4. In a medium bowl whisk eggs, milk and salt. Pour egg mixture into pan over onions, add cooked pumpkin and crumble blue cheese over top. Shake pan to distribute evenly. Return pan to lowest heat, cover with a lid (if you have one) and cook for about 6 minutes, until mixture starts to set.
  5. Turn oven grill to high. Place frittata (in fry-pan) under the grill (on the middle rack of oven) to cook for 5-6 minutes, or until set and light golden. Allow to rest for 5 minutes.
  6. In a large bowl whisk oil, vinegar, honey and mustard. Cut cucumber in half lengthways then thinly slice; cut pear in half then thinly slice; trim ends off radishes then finely slice. Add all to bowl with dressing and rocket, toss and season.
  7. Cut frittata into wedges and divide between plates with a dollop of sweet chilli sauce. Serve salad on the side.

Nutritional Information

Energy 2540 kj
607 kcal
Protein 29.2g
Carbohydrate 50.3g
Fat 30.7g