Pumpkin Leek + Sage Frittata

30 minutes meal · 5 ingredient recipe · american breakfast · baked eggs · breakfast

Prep 2

Whenever I get my hands on a packet of fresh herbs I like to use them up in all ways possible before they get spoilt. Sage is one of my favourite – goes in eggs, pastas, potatoes, cocktails, into a syrup, on fruit with some salt and sugar – the possibilities are endless.

But my honest favourite way is pairing sage with pumpkin – a match made in true heaven. I sauté up the pumpkin slices with garlic, leeks and then the sage is added in for its delightful warm, peppery delicious flavours. The egg batter goes in with some peas and cheese and always, always a pinch of nutmeg to make a delicious frittata. I have this for dinner multiple times a month – but if you have a brunch party – go ahead whip this one up!

INSTRUCTIONS

1 In a bowl crack the eggs and whisk well with the cream, salt, nutmeg and black pepper

2 Then add the cheese and peas and mix and set aside

3 In small frying pan or cast-iron pan, gently warm some olive oil

4 Add the pumpkin and a sprinkle of salt and cook on medium heat until roasted

5 Halfway through add the garlic and leeks and cook well

6 Then add a little pat of butter and ensure the pan is well greased on all sides

7 Pour the egg mixture in and cover with a lid to cook

8 Cook for 4-5 minutes on the first side then flip and cook for a few more minutes

9 Serve!

ingredients

2 eggs
3 tbsp heavy cream
½ tsp salt
Pinch of nutmeg
Pinch of black pepper
4-5 tbsp cheddar cheese, grated
1 clove garlic, minced
10-15 thinly sliced pumpkin pieces
3-4 tbsp boiled peas
¼ leek – finely sliced
3-4 fresh sage leaves
Butter and olive oil for cooking

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