ROASTED PUMPKIN AND GOATS CHEESE FRITTATA
600 g JAP or butternut pumpkin, skin removed and cut into 4cm cubes
2 red onions, skin removed, halved then quartered
2 chorizo sausages, halved lengthways and sliced
Salt and pepper
12 large free-range eggs
110-150 g goat’s cheese
Fresh thyme sprigs
Preheat the oven to 180 °C
Throw the pumpkin, red onion and chorizo into a baking tray, drizzle with olive oil and season with salt and pepper. Pop the tray in the oven and after 20 minutes give everything a gentle toss, then cook for a further 15 minutes or until everything is slightly golden and caramelized. Set aside to cool slightly
Crack the eggs into a jug and season well with salt and pepper. Lightly whisk until it’s well combined.
Place the roasted pumpkin, red onion and chorizo into a non-stick oven tray or a large ovenproof frying pan, leaving a few aside to place on top. Pour over the eggs and place the remaining roasted ingredients on top. Crumble over the goat’s cheese and finish with a good crack of pepper and some fresh thyme.
Pop the frittata in the oven and cook for 20-25 minutes or until it’s cooked all the way through. Let it stand for 10 minutes before serving.