Leek and pumpkin frittata | Recipe Cart
On the plate before home-delivered takeaway even hits the road, and sure to taste a whole lot better, this simple meal makes weeknight cooking, a breeze.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Nonstick skillet
- Stove
- Grill
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
- Spatula
- Salt shaker
- Pepper mill
Ingredients
- 500g butternut pumpkin, peeled, seeded, cut into 1cm cubes
- 2 tbsp extra virgin olive oil
- 2 leeks, white part only, thinly sliced
- 8 eggs
- 1/2 cup (125ml) thin cream
- 2 green witlof, leaves separated
- 80g baby rocket leaves
- 100g feta, crumbled
- 1 tbsp red wine vinegar
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