Eggs are the ultimate comfort food – but it doesn’t mean they can’t be fired up with exciting flavours. Present the frittata, warm or at room temperature with a crisp green salad. It’s also very good cold, served with chilled white wine or a rose before a meal. Serves 6 as a meal or 12 as a starter.
½ medium butternut pumpkin, cut into cubes
1 rasher of bacon, finely sliced
a handful of fresh herbs such as tarragon, sage, parsley or marjoram
2 large tlb fresh ricotta
salt and pepper
Preheat oven to 160 degrees.
Line a medium baking pan with baking paper. Add the pumpkin and drizzle over a little olive. Place the pan in the oven and roast until almost cooked through and beginning to brown. Next, add the bacon and bake for a further 15 minutes or until it is beginning to crisp.
Mix the eggs and ricotta in a small bowl, seasoned with a little salt and pepper. Toss the herbs over the pumpkin then pour in the egg mixture.
Let the frittata cook, undisturbed, until the top is golden and set – about 20 minutes.
Run a spatula around the edge of the frittata to loosen it from the pan and slide it onto a cutting board to serve.