Pumpkin frittata


Difficulty:  Intermediate

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  pumpkin, chives, eggs


  • chopping boards & non-slip mats
  • 1 large knife
  • Large saucepan
  • kitchen scales
  • tongs
  • 1 large bowl
  • whisk
  • heavy based frying pan
  • egg flipper/spatula
  • serving plates

  • 500 g pumpkin
  • 6 eggs
  • 4 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sweet smoked paprika
  • 3 tbsp chives
  • 150g smoked scamorza, or mozzarella
  • 50g mature cheddar
  • sea salt and pepper
  • 2 tbsp olive oil
What to do

  • Set out your ingredients.
  • Preheat the oven to 220oC
  • Cut the pumpkin into 1 cm cubes. Toss in 1 tablespoon of olive oil and scatter in a baking dish.  Roast in the oven for 20 minutes until starting to brown, but still slightly firm.
  • Finely chop the chives.
  • Grate the cheeses.
  • Break the eggs into a large bowl, add the crème fraîche, mustard and paprika, and stir to combine.
  • Stir in the chives and three-quarters of the cheese. Season generously.
  • In a large, oven-proof frying pan, heat the olive oil and add the pumpkin.  Fry until until golden brown on one side – about five minutes. Pour in the egg mixture and, using a fork, spread out the pumpkin evenly in the pan.
  • Cook on moderate heat for about five minutes, scatter the remaining cheese on top and carefully transfer the pan to the oven.
  • Cook for 10-12 minutes longer, or until set.
  • Remove from the heat, cut into wedges and eat immediately.
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