Roasted pumpkin and feta frittata

Another pumpkin recipe I’d clipped from a magazine (about 8 years ago!) and kept for just such an occasion as this – having a surfeit of the vegetable – was this one. It just had to be good … salty feta, sweet roasted pumpkin, the crunch of pumpkin seeds … all things I like. And it was good, very good. Not only that, but it looked like a little work of art. Just as well I trusted the recipe … I doubted it at one stage … maybe I was using too large a frying pan? But, no, 27 cm or whatever it was proved just right.

So … preheat the oven to 200 C. Cut 500 gms peeled, seeded pumpkin into 3 cm chunks and put in a roasting pan. Add 3 tbspn olive oil, salt & freshly ground black pepper. Mix well. Roast until well-cooked and browned (30 – 40 minutes). Remove from the oven and put to one side. Leave oven on.

Meanwhile, you’ve been getting things ready for the next stage … toast 2 tbspn pumpkin seeds in a dry pan until they’ve ‘popped’. Heat 3 tbspn olive oil in the pan at a moderate heat, and add 1 large, finely chopped onion, 3 cloves crushed garlic, and 2 tbspn chopped coriander stalks (or the processed coriander in a jar or tube, which is what I used). Fry gently without browning until the onion’s soft. Add this mix to the reserved pumpkin, add 200 gms crumbled feta and mix through carefully, i.e. trying not to break up the pumpkin. (The recipe didn’t actually say what to do with the pumpkin seeds, but I added them in here).

Wipe the pan clean with a paper towel and return to the heat, adding another 3 tbspns olive oil. When this is hot, add 6 lightly beaten eggs and cook for 30 seconds. Remove from heat, sprinkle pumpkin mix over evenly, shake the pan and put into oven. (I suppose you could also sprinkle the pumpkin seeds over the top at this stage, as an alternative?) Cook until completely set – about 20 minutes. Remove from oven, run a knife around the edge of the pan, and invert the pan onto a large plate to remove the frittata. Serve with salad and chutney, most impressive.

I think, finally, this was a Ray McVinnie recipe. Possibly Martin Bosley, but probably not.

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