Leek, pumpkin & sweet potato frittata
This frittata blends leeks, pumpkin, and sweet potatoes for a hearty meal, enriched with creamy Parmesan and baked to golden perfection. It's a nutritious, easy-to-make dish suitable for any time of day.
Cook time 30 min
Prep time 15 min
Ingredients:
2 tbsp butter2 tsp brown sugar
2 leeks
2 garlic cloves
4 cups pumpkin
3 sweet potatos
1/2 cup heavy whipping cream
6 eggs
salt & pepper to taste
1/4 cup grated parmesan cheese
1.50 cups mixed greens (or salad mix)
This Leek, Pumpkin & Sweet Potato Frittata is a wholesome and nutritious dish perfect for any meal of the day. With a delightful combination of sweet and savory flavors, this frittata is packed with healthy vegetables and topped with creamy parmesan cheese. It's not only delicious but also quite easy to prepare, making it a perfect addition to your recipe collection.
Instructions:
- Preheat your oven to 375°F (190°C).
- Peel and cube the pumpkin and sweet potatoes.
- Clean the leeks thoroughly and slice them.
- Mince the garlic cloves.
- In a large oven-proof skillet, melt the butter over medium heat.
- Add the brown sugar and cook for about 1 minute until it dissolves.
- Add the leeks and garlic to the skillet and cook, stirring occasionally, for about 5 minutes or until the leeks are soft and translucent.
- Add the cubed pumpkin and sweet potatoes. Cook for 10-15 minutes, stirring occasionally, until the vegetables start to soften.
- In a large bowl, whisk together the eggs and heavy whipping cream until well combined.
- Season with salt and pepper to taste.
- Pour the egg mixture over the cooked vegetables in the skillet.
- Sprinkle the grated Parmesan cheese evenly over the top.
- Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the frittata is set and golden brown on top.
- Remove the frittata from the oven and let it cool for a few minutes before slicing.
- Serve warm, accompanied by mixed greens or your favorite salad mix.
There you have it – a delicious and hearty Leek, Pumpkin & Sweet Potato Frittata that is sure to impress your family and friends. This dish is versatile and can be enjoyed hot or cold, making it a great option for picnics or packed lunches. Serve it alongside mixed greens or a fresh salad for a complete and balanced meal. Happy cooking!
Leek, pumpkin & sweet potato frittata FAQ:
Bake the frittata in a preheated oven at 375°F (190°C) for 20-25 minutes, or until it is set and golden brown on top.
The frittata is done when it is set in the middle and the top is lightly browned. You can insert a knife into the center; if it comes out clean, the frittata is ready.
For this recipe, a large oven-proof skillet, ideally around 10 to 12 inches in diameter, is recommended to ensure even cooking and sufficient space for the ingredients.
Yes, you can substitute the heavy cream with whole milk or a dairy-free alternative like almond milk, but the texture might be slightly less rich.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
Tips:
- Make sure to thoroughly clean the leeks to remove any dirt or grit trapped between the layers.
- Cut the pumpkin and sweet potatoes into uniform, small pieces to ensure they cook evenly.
- Pre-cook the pumpkin and sweet potatoes by roasting or steaming until tender before adding them to the frittata mixture.
- Whisk the eggs well to ensure a light and fluffy texture in the frittata.
- Use a non-stick skillet or a well-seasoned cast-iron pan to prevent sticking.
- Don't overcook the frittata – bake just until the eggs are set but still slightly soft in the center.
- Allow the frittata to cool slightly before slicing to help it hold its shape better.
- Feel free to customize this recipe by adding your favorite herbs or substituting different types of cheese.
Nutrition per serving
4 ServingsCalories 500kcal
Protein 16g
Carbohydrates 55g
Fiber 7g
Sugar 16g
Fat 27g
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