Adapted from http://www.taste.com.au/recipes/20881/asparagus+pumpkin+and+goats+cheese…
Ingredients
500g Jap pumpkin, cut into 3cm cubes
Extra virgin olive oil, to drizzle
20g unsalted butter
1 garlic clove, finely chopped
2 bunches shallots, thinly sliced
10 eggs
1 bunch chives, finely chopped
1 bunch thin asparagus, woody ends trimmed, blanched in boiling water for 1-2 minutes
120g soft goat’s cheese
Method
Step 1
Preheat oven to 200°C. Place pumpkin on a baking tray. Drizzle with oil and season. Roast for 6-8 minutes until slightly tender. Reduce oven to 180°C.
Step 2
Meanwhile, heat the butter in a deep, 25cm ovenproof frypan over medium-high heat. Add garlic and leek and cook, stirring, for 3 minutes or until softened but not coloured. Remove the pan from the heat, then remove two-thirds of the leek mixture and set aside. Spread the remaining leek over the base of the pan.
Step 3
Lightly beat eggs in a bowl, then stir in chives, salt and pepper. Layer pumpkin and asparagus in the pan, scatter with the reserved leek, then crumble over the cheese. Pour over the egg mixture, then transfer the pan to the oven and cook the frittata for 35-40 minutes until golden and cooked through. Stand for 10 minutes. Slice and serve warm.