Pumpkin, Chorizo And Kale Frittata
If you’re looking for more ways to eat squash this fall, this delicious casserole from the Donna Hay Cookbook is a must-try
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thedailymeal.com.
Ingredients
- 1 2¼-pound kent pumpkin (or similar squash), peeled and chopped
- 4 fresh chorizo, casings removed, torn into pieces
- 1 tablespoon olive oil
- sea salt
- cracked black pepper
- 1½ cup kale, stems removed and torn
- 5 ounces soft goat cheese, crumbled
- 1/3 cup store-bought caramelized onion relish
- 8 eggs
- 1 cup heavy cream
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