Pumpkin Chorizo And Kale Frittata | Donna Hay

Ingredients

• 1kg butternut pumpkin (squash), peeled and chopped
• 4 fresh chorizo, cases removed and torn
• 2 tablespoons extra virgin olive oil
• sea salt and cracked black pepper
• 100g kale, stems removed and leaves torn
• 150g soft goat’s cheese, crumbled
• ⅓ cup (95g) store-bought caramelised onion relish
• 8 eggs
• 1 cup (250ml) single (pouring) cream