Pumpkin Pumpkin Seed And Asparagus Frittata Food

PUMPKIN AND GREENS FRITTATA WITH CHEESY BREAD

Steps:

• For the frittata: Preheat the oven to 350 degrees F.
• Whisk the eggs in a bowl with the cheese, 1/4 teaspoon salt and a few grinds of pepper.
• Melt the butter in a 10-inch ovenproof nonstick skillet over medium heat. Add the greens and cook, stirring occasionally, until hot. Spread the greens in a single layer, then add the egg mixture. Scoop small spoonfuls of the pumpkins all around the egg. Cook the frittata until the eggs are set around the edge, about 3 minutes.
• Transfer the skillet to the oven and bake until just set, 10 to 12 minutes. Let cool in the skillet for 5 minutes then invert onto a plate to serve.
• For the cheesy bread: Heat a grill pan over medium heat. Rub the bread on both sides with the garlic. Brush the grill pan with olive oil and place the bread on top. Grill a few minutes on one side until you have grill marks but the bread is still a bit soft. Flip and top with the cheese. Cover with a metal bowl until the cheese is melted. (You can also do this under a broiler for a minute.) Top with the chives and serve with the frittata.

PUMPKIN, PUMPKIN SEED AND ASPARAGUS FRITTATA

Steps:

• Heat the oil in a pan, preferably non-stick; add the bacon, onion and garlic and cook for about 2 minutes or until the onions and garlic have begun to soften.
• Add the diced, cooked pumpkin and the pumpkin seeds to the pan, and sauté for about 5 minutes, being careful that they do not burn.
• Add the asparagus tips to the pan.
• Whisk the remaining ingredients together in a bowl until they are well-combined; and season to taste with salt and pepper.
• Pour the egg mixture over the vegetables and cook for 5-7 minutes on a medium heat or until set.
• Place the frittata under a preheated grill for 2 minutes or until golden brown.
• Serve hot or at room temperature with crusty rolls and a salad. Or enjoy it on a picnic or as a take-to-work lunch.
• Notes: To serve this as finger food, cut the cooked frittata into small wedges or squares.

PUMPKIN FRITTATA

Steps:

• Cook yam in boiling water until tender, about 7 minutes, then drain & set aside.
• Preheat oven to 400 degrees F.
• In large, nonstick ovenproof skillet, warm 1 TEASPOON olive oil over medium heat until hot but not smoking.
• Add carrot, scallions & garlic, & cook, stirring frequently, until carrot is soft, about 5 minutes. Remove from skillet & set aside to cool slightly.
• In a medium bowl, stir together the whole eggs, egg whites, pumpkin puree, ginger, salt, pepper & nutmeg, then stir in the carrot mixture.
• In the same skillet, over medium heat, warm remaining 2 teaspoons of olive oil until hot but not smoking.
• Add yam & stir to coat.
• Spoon egg/carrot mixture on top & sprinkle with mozzarella cheese.
• Cook until bottom is set, about 5 minutes.
• Transfer skillet to oven & bake until frittata is set, about 10 minutes.
• Cut into wedges, serve & enjoy!

ASPARAGUS, FETA & PUMPKIN SEED SALAD

Steps:

• Wash, pick over, dry and tear up the lettuce.
• Trim the asparagus, and steam it.
• As soon as it is cooked, plunge it into cold water to stop it from cooking any further.
• When it is cool, drain well and cut it into inch long pieces.
• Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they"pop" and turn light brown.
• Turn them out at once to cool on a plate.
• Cut the feta cheese into 1 cm cubes.
• Mix the oil, vinegar, tamari or soy sauce, Worcestershire sauce, pepper, cumin and celery seed.
• Arrange the lettuce in a salad bowl, with the asparagus, cheese, and pumpkin seeds over it, and drizzle the dressing over the salad immediately before serving.

ROASTED PUMPKIN, MARJORAM, AND BLUE CHEESE FRITTATA

Steps:

• Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12-15 minutes or until golden.
• Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
• Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8-10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.