Most Eggsellent Pumpkin, Broccoli and Mushroom Frittata

A couple of weeks ago, my work colleague Leanne generously (and most kindly) gave me a dozen eggs laid by her very own Chinese Silkie hens.

Not only are these hens the most adorable little chickens I have ever seen (I just want to pick one up and give it a cuddle), but the eggs they lay are just as cute...

Cute and also delicious, which is how I prefer all my food to be. To take full advantage of this most eggseptional gift I decided to make an eggstremely tasty frittata.


Here's What You'll Need (Serves 4):

• 1 1/2 tbs butter
• 1 1/2 tbs brown sugar
• 1 red onion, thinly sliced
• 2 garlic cloves, crushed
• 500g piece butternut pumpkin, cut into 2cm pieces
• 2 heads of broccoli, roughly chopped
• 200g mushroom, sliced
• 1/2 cup thickened cream
• 6 eggs
• salt and pepper
• 1/2 cup grated parmesan

Melt the butter into a frying pan over low heat. Add the sugar and stir until it dissolves. Increase the heat and add the onion, garlic and mushrooms. Cook, stirring for 10 minutes or until onion has softened and caramalised. 

Meanwhile, add the pumpkin and broccoli to a saucepan of salted boiling water and boil for 5 minutes or until tender. Drain and then add to onions in the frying pan.

Whisk the eggs and cream togethe and season with salt and pepper. Pour mixture over the veggies and cook uncovered, over low heat for 10 minutes or until egg mixture is almost set but the top is still runny. 

Sprinkle the frittata with the parmesan and cook under the grill for 5 minutes or until the top is golden. Take out of the grill and let it rest for 5 minutes. Eat with the realisation that it doesn't matter what came first the chicken or the egg, because either way you end up with something delicious.