In all honesty, I’m not much of a frittata fan. Too much egg and too much undercooked/bland/boring veg. Its name has been over-used, as an unimaginative solution for hungry vegetarian lunch-seekers. However, my neighbours of all people can cook frittata. Oh and cook it they can. They are the reason I gave it another chance, and regret it I did not.
The ingredients list is quite long, but to me the ingredients are all vital to the success of a tasty frittata.
I was close to making this with only 7 eggs. But I couldn’t. I don’t like that number, especially when it concerns eggs.
¼ jap pumpkin, diced into 2cm cubes
1 regular-sized kumara, diced into 2cm cubes
6 garlic cloves, roughly chopped
2 sprigs rosemary, picked and chopped
1 large onion, sliced
1 Tbsp each of soy sauce and honey
1 handful of fresh parsley, finely chopped
1 handful basil, finely chopped
8 sundried tomatoes, finely chopped
1 handful grated parmesan cheese, plus more for sprinkling on top
1 Tbsp sour cream
2 tsp Dijon mustard
1 tsp stock powder
21 (just kidding – a handful is fine) pitted kalamata olives, halved
2oog feta, in 1cm cubes
8 cherry tomatoes, halved
more green herby stuff for decoration
First of all, preheat the oven to 200°C and combine the pumpkin, the kumara, the garlic, the rosemary, some seasoning and a few tablespoons of olive oil in a baking dish and roast for 20-30 minutes until tender. Remove and cool slightly.
In the meantime, fry the onion in a saucepan until soft. Add the honey and soy and let it caramelize nicely. Remove from heat.
In a medium sized bowl, combine the herbs, sundrieds, cheese, sour cream, mustard, seasoning and eggs and whisk until combined. Add the roasted veggies and the onion and mix. Transfer into a lined, 25x25cm square baking dish. Top with the set aside parmesan, the olives, feta and cherry tomatoes, and put it back into the oven for 30 minutes until set.
Let it cool, and top it with chopped herbs and cut into squares, stars or rectangles, whatever may tickle your fancy.