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Pumpkin, Kale and Goats' Cheese Frittata : Low Carb & Gluten Free

Pumpkin, Kale and Goats' Cheese Frittata : Low Carb & Gluten Free


Yes, it's pumpkin season ... and this delicious gluten-free frittata is ideal for a light lunch or supper, goes well served with a green salad. 

Ingredients:
Serves Four
600 g pumpkin or squash (approx. 500g) cut into 1.5cm pieces
3 tbsp. olive oil
100 g curly leaf kale
6 large eggs
200 ml double (heavy) cream
25 g grated parmesan (or a vegetarian hard cheese alternative)
0.25 tsp dried chilli flakes
1 garlic clove, crushed
150 g tub soft French goats' cheese (or vegetarian alternative)

Method:
1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the pumpkin in a shallow roasting tin, toss with two tablespoons of olive oil, season well, and roast for 20-25 minutes or until just tender.
2. Bring a pan of salted water to the boil, blanch the kale for 3 minutes, then drain and pat dry with kitchen paper.
3. When the pumpkin is ready, remove from the oven and set aside; reduce the oven temperature to 200°C, fan 180°C, gas mark 6. Put the eggs, cream, parmesan and chilli flakes in a bowl, season, and whisk to combine.
4. Heat the remaining one tablespoon of olive oil in a 22-24cm non-stick ovenproof frying pan. Add the crushed garlic, stir over the heat for 30 seconds, then add the kale and cook, stirring occasionally for 3-4 minutes. Tip into the bowl with the egg mixture and stir in the pumpkin. 
5. Pour the egg mixture into the pan and dot over the goats’ cheese. Add a little more pepper and cook over a medium heat for 2 minutes, then transfer to the oven and bake for 20-25 minutes until puffed and golden – cover with foil if the top is over-browning. Slice into wedges to serve. This lovely meal is ready in 1 hour 15 minutes. The cooking time is 25 minutes but preparation time is about 50 minutes so why not get ahead and roast the squash and blanch the kale a couple of hours ahead...

Each serving provides:
1.9g carbohydrate 0.4g fibre 7.8g protein 45.7g Fat
From an original recipe idea seen here

All our five grand-children love pumpkin season, but especially these two, picture from 2016
2017 Halloween and Pumpkin fun will soon be enjoyed


All the best Jan

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