ROASTED PUMPKIN FRITTATA WITH SWISS CHARD
Pumpkins are so underrated!! When in peak, they are absolutely delicious. Look for sugar pumpkins at your local farmers market or grocery store in the fall. They roast up beautifully and you can make so many recipes with them.
ingredients
For the roasted pumpkin
1 small sugar pumpkin, cut in half lengthwise, insides removed*
Olive oil
Kosher salt
Ground black pepper
For the frittata
1 bunch swiss chard, stems removed, roughly chopped
6 whole eggs
¼ cup cream
Kosher salt
Ground black pepper
1/2 cup shredded parmesan cheese
4-5 fresh sage leaves, lightly chopped
For the garnish
1 handful pea shoots or other micro greens
Drizzle of olive oil
Makes 3-4 servings
Makes about 3-4 servings
Preheat the oven to 425 degrees.
For the roasted pumpkin, line a baking sheet with parchment paper. Brush the pumpkin flesh with oil, lightly sprinkle with salt and pepper and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape. Bake for 45-50 minutes or until a fork easily pierces the skin. Then remove the pan from the oven, let the pumpkin cool. Dice half of the pumpkin into ½” pieces, (I leave the skin on but you can take it off if it bothers you) and set aside while you make the frittata. You will only need about ½ cup of pumpkin for this recipe, save the remaining pumpkin for another day.
Start preparing your frittata by cracking the eggs into a mixing bowl, add cream, pinch of salt and black pepper. Lightly whisk together and set aside. Bring a large saute pan or grill pan to medium-high heat. Add chopped swiss chard and lightly char, about 1-2 minutes, turning over. You want it to get some color but don’t burn it. Lift chard from the pan and place on a cutting board. Lightly drizzle some olive oil and salt over the top and mix together with your hands.
Place a small non-stick saute pan (with a heat resistant handle) over low heat. Lighty coat the bottom with olive oil. Add the diced pumpkin and chopped swiss chard, and cook until warm, about 30 seconds. Pour the egg mixture into the pan over the vegetables, Stir gently for a minute or so, then scatter over the parmesan, and chopped sage, gently pushing it into the eggs using a fork.
Place the pan in the hot oven for about 4-5 minutes, or until golden and risen.
Let cool for a few minutes, then gently slide the frittata onto a serving plate. In a small bowl mix together the pea shoots with a drizzle of olive oil, add on top of frittata, slice and serve.
