Grilled pumpkin, caramelised onion and spinach frittata
A quarter of a pumpkin, peeled and sliced about half a centimetre thick
500g spinach leaves, washed
3 onions sliced thinly
2 cloves of garlic sliced thinly
half a cup of grated cheese
1 x 300g jar of roast capsicum
1/2 cup of cream
1/2 cup of milk
olive oil for cooking
Preheat the oven to 165ºC.
First, turn a hot plate or small grill pan to a high heat. Oil the surface and grill the pumpkin slices until they turn a nice golden brown. They don't need to be cooked all the way through as the cooking will be finished in the frittata.
In a small pot, cook the sliced onions and garlic in olive oil on a medium heat for about 20 minutes. You want to get a little colour on the onions so their natural sweetness comes out.
Line a large loaf tin with baking paper on all sides. This will help the frittata rise and come out of the tin easily.
Mix the eggs, milk and cream with a whisk and season well. To assemble the frittata, layer it nicely, starting with half the pumpkin followed by a layer of spinach, pouring the egg mix as you go. Next spread the onions and top with the remaining spinach and grated cheese. Using raw spinach ensures that it will retain a nice green colour after cooking. Add the capsicum and last layer of pumpkin.
Pour in the remaining egg mix, being careful not to add too much so that it spills over the side. If you have some left over it will keep in the fridge for three or four days.
Place the loaf tin on a flat baking tray. This will help catch any drips and save you cleaning the bottom of the oven!
Bake the frittata for 45 minutes.
To check it is cooked through, stab a knife in the middle and look to see if any egg mix seeps out. There will be some clear juice from the vegetables but that is fine. The frittata is best made the day before so everything can set and the flavours can mix together.
When cold, tip the frittata out onto a chopping board and remove the baking paper. Cut with a bread knife into thick slices and serve cold or microwave and serve with a fresh garden salad.
For baby: Cut up small cubes of frittata - it makes a great snack that's easy to pick up with little fingers.
|Elliot and Victoria Warne are parents of three rambunctious boys and owners of Titirangi café and catering business, Vevo.|
AS FEATURED IN ISSUE 19 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW