The beauty about this recipe is that you can add in as many vegetables as you like, given that they are in season. Maggie’s version contains pumpkin, brie, tomato, kale and basil, and to top it off, a little bit of hommus or pesto. So many wonderful benefits of this Frittata; the eggs and cheese are great for protein, the sundried tomatoes contain caretenoid antioxidants (which can reduce the risk of cataracts and age related macular generation) and not to forgetting kale – packed with antioxidants which help to starve off free radical damage in the body- closely linked to ageing and disease.
This recipe makes 1 large gastro tray (approximately 80 portions)
- ½ small butternut pumpkin, 1 cm dice
- Drizzle Extra Virgin Olive Oil
- Salt and pepper
- 500g kale
- 1 punnet cherry tomatoes
- ½ bunch sage, finely chopped
- ½ bunch basil, finely chopped
- 4 tablespoons semi dried tomatoes
- 4 carrots
- 28 eggs
- 2 tablespoons tomato paste
- 1 cup grated cheddar cheese
- 200g brie- chopped into small pieces
- 100g hommus/pesto to pipe on top of each piece when serving
Cut and drizzle the pumpkin with Extra Virgin Olive Oil, then season and roast at 200C for 15 minutes, or until tender and golden.
Bring a pot of salted water to the boil, trim stems off kale and blanch for about 3 minutes and refresh in iced water. Squeeze out excess liquid and chop into small pieces.
Half the cherry tomatoes and sprinkle generously (about 1 teaspoon) with salt leave in a sieve to drain. In the meantime, cut the herbs, semi dried tomatoes and grate the carrot. Whisk together the eggs and tomato paste and skim any foam.
Combine the pumpkin, herbs, carrot, kale, cheddar, tomatoes and seasoning in a large bowl and spread evenly over the base of a lined gastro tray.
Carefully pour over the egg mix; it should just cover the mix. Sprinkle with diced brie and bake at 170C for 20 minutes- or until set with nice golden colour on top. Rest and cool before cutting.
Top with pesto or hommus.