Thursday, 4 February 2016
- 400 g cubed butternut squash
- 200 g kale leaves - just the tips, remove any stringy part
- 100 g gorgonzola
- 1 red bell pepper
- 1 teaspoon minced garlic
- 8 eggs
- 50 ml single cream
- salt, pepper, chilly flakes, grated parmesan.
1. Turn on he oven at 180C. Toss the squash in a tray with some olive oil, salt, pepper and parmesan and roast it for 25 min.
2. Meanwhile, beat the eggs with some salt, pepper, parmesan and chilly flakes.
3. In a 28 centimeter ovenproof pan (if you don't have one, just transfer everything in a cake tray or something similar), heat 1 tablespoon of olive or sunflower oil and gently fry the pepper, the garlic and the kale (a lid will help in getting the kale to wilt faster). This will take about 5 minutes or so. Just be careful, don't over do it or it will taste bitter. Put it aside and check the squash, if it is almost done, just throw it in the pan, along with the egg mixture and put the pan back on the heat for 1 or 2 minutes. Don't worry if it seams too little egg, it will puff in the oven.
4. Tear the gorgonzola cheese over the frittata and get the pan in the oven for about 15 minutes. Just check it after 12 minutes and see if the egg is still runny.
5. Serve it with a mezclum and cherry tomato salad, dressed with balsamic, olive oil and honey. It will balance the strong flavors from the frittata.