This savoury pumpkin and blue cheese frittata makes a perfect weekend brunch dish.


  • 1 butternut pumpkin cut into 1 inch cubed

  • 1 bunch Sage no stem

  • 1 head Garlic Broken but not peeled

  • sea salt

  • cracked pepper

  • 10 basil leaves

  • 4 tablespoons Blue cheese (St. Agur the best to use)

  • 2 tablespoons Grated Parmesan

  • 9 Eggs

  • 0.75 cup Cream


  • 1.

    Roast the pumpkin with a good amount of olive oil with the sage, garlic pieces, sea salt & pepper until golden.

  • 2.

    Beat the egg with the cream and some salt & pepper

  • 3.

    Heat up a large frying pan with some oil, swirl the oil right around the pan then pour a thin stream of egg mix and swirl around the pan (this creates a base).

  • 4.

    Place in the roasted pumpkin, sage, pop out the garlic from its skin and place that in, sprinkle some blue cheese around and top with basil leaves.

  • 5.

    Pour the rest of the egg mix in so that it nearly reaches the top

  • 6.

    Sprinkle over some grated Parmesan cheese and bake for 20-30 minutes in a medium – hot oven 160-180 degrees Celsius.

  • 7.

    Take out of the oven when it has set.

  • 8.

    Serve with a rocket & pear salad


Extra special if you can drizzle some Truffle oil over the frittata once it is cooked and still hot!

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Posted by YanitaReport
So delicious hot and fresh but also very nice cold the next day or two - even juicier and tastier! :)