Matt Sinclair's Pumpkin Frittata

Matt Sinclair's Pumpkin Frittata

Prep
40
Cooking time
60
Serves
6

Method

1. Over a medium heat, add 1 tbsp Cobram Estate Extra Virgin Olive Oil to a heavy based pan. Add the sun-dried tomatoes and onions and sauté for approximately 7 minutes or until onions have softened. Add the caraway seeds and stir through to combine. Add the brown sugar and vinegar, stir and cook down until vinegar aroma softens, approximately 5 minutes. Pour in the stock and water and season with a pinch of salt and freshly cracked black pepper. Bring to a light boil, reduce heat and gently simmer for approximately 30-40 minutes, until sauce thickens to a jam consistency. Taste and adjust seasoning of required.

2. Meanwhile, preheat oven to 220C. Line a shallow tray with baking paper.

3. Place diced pumpkin and 3 tbsp Cobram Estate Extra Virgin Olive Oil in a large bowl and season with a pinch of salt and freshly cracked black pepper. Toss to combine. Transfer pumpkin to prepared baking tray and place in the oven for 15-20 minutes until golden and slightly tender. Remove and set aside. Reduce heat to 190C.

4. In 30cm baking dish scatter the kale on the base, followed by the diced pumpkin. Crumble fetta and ricotta over the top.

5. In a bowl, whisk together eggs and cream and season with salt and pepper. Pour over the pumpkin, kale and cheese and place in the oven for 20-30 minutes, or until puffed and lightly golden.

6. Serve hot or chilled.

Recipe from Matt Sinclair, The Cook's Pantry

Ingredients Chevron Icon

1 tbsp Cobram Estate Extra Virgin Olive Oil

280gm jar sun-dried tomatoes strips, drained

1 brown onion, thinly sliced

1 tsp. caraway seeds

¼ cup sherry vinegar

3 tbsp brown sugar

1 cup salt reduced chicken stock

½ cup water

Salt and Pepper

800gm pumpkin, peeled, diced (slightly roasted)

8 free range eggs

2 Kale leaves, stalks removed, roughly chopped

80gm Greek feta

100gm fresh ricotta

1 cup cream

3 tbsp Cobram Estate Extra Virgin Olive Oil (extra)

Salt and Pepper