May 27 2018recipe of the week

Kale, Pumpkin and Feta Frittata

Need something for dinner that’s low on effort, quick on time and high on flavour.  Then look no further then this amazing Frittata recipe from on our favourite go-to food blogs, The Alimental Sage. It’s a family favourite that’s sure to become a staple in your household too!

It’s a great go-to recipe for a Sunday night dinner- save the rest for Monday lunch or poach some eggs and eat it for breakfast! Who can resist a pumpkin, kale and feta combo- honestly name a better trio! The bonus points of frittata are no matter your flavour preferences you can switch ingredients in and out, changing kale for spinach, or pumpkin for potato, just to name a few simple switches.

It can also be eaten warm or cold, eaten alone, or served with  generous salad or an assortment of vegetables and proteins as accompaniments. Plus, it is extremely economical to make so while it may add maximum flavour to your taste buds it will have minimum impact on your hip pocket. It is the perfect solution to ‘can’t-be-stuffed-cooking’ or the ever to common ‘I have nothing in the fridge but eggs and vegetables’.

 Pumpkin, Kale and Feta Frittata

Serves 4-6.

 

1/2 large butternut pumpkin, peeled, deseeded.

1 generous bunch of Tuscan kale (or cavelo nero)

1 medium leek, white part, diced

60g feta (I used goat’s feta)

8-10 large eggs

2/3 cup of milk

1 garlic clove, crushed

Cinnamon, ground

Nutmeg, ground

Olive oil

Salt/pepper

 

For the complete method on how to make this delicious recipe visit The Alimental Sage.

 

All photos from The Alimental Sage, copyright C. Ferraro

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