Frittata is an almost weekly staple in our house. It has endless possibilities and can make a meal of any left over and lonely vegetable.

My mid week meals are often a little chaotic, no thought, no planning and no real drive and definitely no time. I love a meal that can be put together when there is a free moment during the day, or even at the last second without hindering results and I particularly love a mid week meal that uses one pan (ok so the recipe below uses one pan and an oven tray but that is still washing up heaven for me or do what i do, line the baking tray with foil when finished take off the foil and there you have it a clean baking tray).

That is what frittata is for me. It’s a way of using up what is left in the fridge, living on the edge of expiration. It’s a way of creating a mid week meal that is versatile, cook extra and take it for lunch, it is equally delicious cold as it is hot, Put the frittata together during the day and keep covered in the fridge, then just bake it at dinner time. Top it with chutney and eat with a fresh salad for a light meal in summer, or add a heavy tomato beef ragu over the top of a veggie frittata for a warm heavy winter meal.

I have experienced some terribly disappointing frittatas, and when I think as to why I always end up with a similar answer, filling to egg ratio. My frittatas are always filling heavy, with the egg mix there just to hold everything together. It’s the way I enjoy them, maximum flavour. So please don’t make the mistake of thinking there is too much filling, more is better and if there are some bits that stick out and get caramelised, well that all adds the the frittatas rustic charm.

Today I have included one of my houses favourite frittata combination. The chorizo add such a warming depth of flavour (and by warming I mean spicy), which is mellowed out by the sweetness of the pumpkin. The little side salad adds a little freshness to the dish, but primarily uses the same flavour combinations.

So next time don’t throw away those left out and left over vegies, turn them into a frittata, and save the world a little.

Chorizo, zucchini, roast pumpkin, and goats cheese frittata with Pan fried artichoke, goats cheese and baby mint Salad

Frittata

1 chorizo sausage
1/4 Jap pumpkin (about 500gm)

1 Medium sized Zucchini

1 cup loosely packed Baby spinach

1/4 cup Baby grape tomato halved

1/4 cup Frozen peas

1/4 cup Goats Cheese

1/4 cup Cream

5 eggs

Salt and Pepper

Oven preheated to 180C (fan forced)

Dice the pumpkin into 1.5 cm cubed. Place onto a baking try and drizzle with olive oil. Toss the pumpkin gently to coat thoroughly with oil. Place in oven for 25mins or until roasted and softened.

Meanwhile, dice the chorizo into 1cm cubes. In a 20cm pan place in chorizo and put onto a medium heat (I start from cold as it renders out a lot of fat from the sausage, that then doesn’t end up in the frittata) toss every few minutes. When just starting to brown and crisp up, drain off fat.

While the chorizo is crisping, slice 1/4 of the zucchini as thinly as you can to create thin circles. Dice the remainder of the zucchini into 1cm cubes. Put the diced zucchini in with the chorizo once the fat has been drained and cook off for a few 4 minutes tossing frequently.

Then add the peas toss to combine and cook for a 3 minutes, tossing once.

Put eggs, cream and a pinch of salt and pepper into a bowl and whisk quickly and thoroughly to combine.

When pumpkin is ready, turn the heat to chorizo pan to low, add the pumpkin and the baby spinach and toss to get an even distribution of ingredients.

Pour over the cream mixture and shake gently to settle the mix evenly.

Scatter the crumbled goats cheese over the top. Top with the sliced zucchini (I like mine in a slightly over lapped semi circle on top), scatter the cherry tomatoes around.

Now if your pan is oven proof place it in the oven reduce heat to 160c (fan forced) and bake for 40mins or until risen and set in the center.

If you don’t have an oven proof pan leave on stove on low heat until the sides of the frittata have puffed and set and the center is slightly wobbly (about 30mins), then place under a grill on medium/high until the top is browned and set.

Salad

Micro/baby mint

Ashed Goats Cheese

Marinated Artichoke hearts

Freshly ground pepper

Extra virgin olive oil

Heat 2 tsp olive oil in a non stick pan over medium heat until hot, then add the artichokes cut side down and pan fry until browned and crisp (about 3 minutes). Remove from heat and allow to cool.

Combine Baby mint leaves, crumbled goats cheese and the pan fried artichokes, drizzle with a little extra virgin olive oil and a pinch of pepper. Toss to combine.

And here are the notes…..

If you want to make a bigger frittata, go for it, double the recipe, triple it whatever,  just be aware it will take a little more time to cook through. I have a great green grocer that gets in micro herbs, just ask for them as they aren’t often on the shelves, if they don’t have it ask if they could get some in for you, and if that doesn’t work grow your own. Chorizo is a cured sausage that is often spiced with paprika (which is what gives it it’s colour and heat), most supermarkets stock them and your local butcher will get them in for you. I highly recommend the rendering process, otherwise you end up with a lot of fatty oil throughout the frittata. If you can’t get Jap pumpkin, substitute with another sweet variety.