Autumnal Oven Frittata with Pumpkin, Kale and Walnuts

A hearty oven frittata with Hokkaido pumpkin and kale, enriched with Gruyère and crunchy walnuts. It is filling without bread and goes perfectly with an autumnal breakfast.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 4 pc Eggs (size M)
• 150 g Hokkaido pumpkin
• 100 g Kale, stems removed
• 1 pc small onion
• 1 pc clove of garlic
• 50 g Gruyère, grated
• 60 ml Milk
• 30 g Walnut kernels
• 1 tbsp Olive oil
• 1 tsp dried thyme
• 1 pinch Nutmeg, grated
• Salt
• Pepper

Method

1. Preheat the oven to 180 °C, top and bottom heat.
2. Wash the pumpkin, remove the seeds and cut into small cubes. Wash the kale, pat dry and roughly chop. Finely dice the onion and garlic.
3. Heat the olive oil in an ovenproof pan. Fry the onion and pumpkin in it for 5 minutes, then add the garlic and kale and cook for a further 3 minutes, until the kale wilts.
4. Whisk the eggs with the milk, half of the Gruyère, thyme, nutmeg, salt and pepper, and pour evenly over the vegetables in the pan.
5. Roughly chop the walnuts and spread them over the frittata together with the remaining Gruyère.
6. Place the pan in the oven and bake the frittata for 12 to 15 minutes, until the mixture has set and the surface is golden brown.
7. Take the frittata out of the oven, let it rest briefly, cut into pieces and serve warm.