Hey there!
Frittata is something we, my sister and I, always cook when were home alone. It is simple and quick to prepare and it doesn’t require many ingredients. There is always eggs and milk in the fridge and we usually just throw in any vegetables we’ve got on hand and then add some feta or tofu as well.
Since my sister had left for Argentina I haven’t actually eaten frittata, it was just always the dish we would prepare together. Since I am home alone a the moment I decided it was time for some frittata in my life. As always my recipe is inspired by the things we had on hand, things which are in season right now. We had figs, which are constantly on sale at the moment, there was some pumpkin and well some red onions, which we always have lying around. I think figs and pumpkin go perfectly with feta, hence I thought it wouldn’t do any bad to crumble some of this delicious cheese on top. Also it gives a nice saltiness since the figs as well as the pumpkin are quite sweet, I find this to be a perfect contrast.
This tasted absolutely divine, it was one of the best frittatas I have eaten and believe me I have eaten many. My frittata obsession actually started while living in Australia. When my hostmum Sue made frittata the first time I was absolutely stunned how delicious such an easy dish could taste when you add the right ingredients. She is the queen of frittata making, they were different each time, but they all tasted just as amazing.
If I do say so myself I think I have done a pretty good job with my feta,fig and pumpkin frittata, I think this is coming really close to my host mums standards.
Unfortunately you just have to take my word for it today. I didn’t have any test eaters for once. But I’m quite sure my taste in food is rather sophisticated so if I like it, it must be pretty delicious, my taste buds are quite realiabel in this matter.
I had this for lunch on its own, if you serve it accompanied by a nice big salad with avocado, some tomatoes and maybe some red pepper or whatever other vegetables you like to add to your salads, this makes a prefect dinner. Again, this is something I would prepare during the week, when I’m busy and maybe slightly stressed. It is finished quickly but an absolute pleasure to eat, just what you want after a stressful day.
So enough frittata talk, I think you should probably just try it yourself and you better be quick with doing so, I can’t guarantee that you’ll be able to find deliciously sweet and fresh figs at the supermarket for much longer. It is already October, as you might have realised this means winter’s going hit us soon.
Ingredients
- 200g pumpkin, I used hokkaido
- 4 figs
- dried thyme
- 2 big red onions
- 8 eggs
- 4tbs milk
- salt
- pepper
- 1tbs olive oil
- balsamic reduction
- Slice pumpkin and onion into thin slices
- Heat up the olive oil in a saucepan, fry pumpkin and onion until the pumpkin is soft and the onions have browned slightly
- While the pumpkin is frying you can whisk up your eggs, I used my bamix to do so, that way they get really fluffy, which is exactly what I wanted, add about 1tsp of salt, 1tbs of dried thyme and the milk to the fluffy egg mixture and mix it through again
- When the pumpkin and onion are ready lower to a medium heat and poor the egg mixture on top. While the egg is starting to set slice your figs and distribute them on top of the frittata, also crumble your feta on top on sprinkle it with a little more dried thyme
- Let it cook uncovered for about 10 minutes then cover and cook for another 5- 10 minutes or until the eggs are set and you can easily take the frittata out of the pan
Voila, your delicious frittata is finished. I recommend cutting it into slices in the pan, so it is easier to take out. When your frittata is plated up drizzle some balsamic reduction over it and serve with a salad. This is a perfect lunch or dinner. It is so simple and easy and doesn’t take much time to prepare at all.
Bisous
Fanny, the foodie
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