Pumpkin Frittata Recipes

Steps:

• For the frittata: Preheat the oven to 350 degrees F.
• Whisk the eggs in a bowl with the cheese, 1/4 teaspoon salt and a few grinds of pepper.
• Melt the butter in a 10-inch ovenproof nonstick skillet over medium heat. Add the greens and cook, stirring occasionally, until hot. Spread the greens in a single layer, then add the egg mixture. Scoop small spoonfuls of the pumpkins all around the egg. Cook the frittata until the eggs are set around the edge, about 3 minutes.
• Transfer the skillet to the oven and bake until just set, 10 to 12 minutes. Let cool in the skillet for 5 minutes then invert onto a plate to serve.
• For the cheesy bread: Heat a grill pan over medium heat. Rub the bread on both sides with the garlic. Brush the grill pan with olive oil and place the bread on top. Grill a few minutes on one side until you have grill marks but the bread is still a bit soft. Flip and top with the cheese. Cover with a metal bowl until the cheese is melted. (You can also do this under a broiler for a minute.) Top with the chives and serve with the frittata.

Steps:

• Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12-15 minutes or until golden.
• Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
• Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8-10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.

Steps:

• In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
• Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

Steps:

• Preheat oven to 170°C (350°F) and grease a small baking dish with a little bit of oil.
• Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat.
• Tip onto a baking tray & roast for 25 minutes.
• Heat remaining oil in a frying pan over medium heat.
• Add leek & cook, stirring, for 5 minutes, or until soft.
• Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste.
• Whisk eggs, yoghurt and cheese together lightly in a large bowl.
• Add pumpkin and spinach mixture & gently stir to combine.
• Pour mixture into prepared baking dish & bake for 20 minutes, or until set.