I created this Honey Roasted Pumpkin & Cream Cheese Frittata for Rockburn wines to go with their latest vintage of Pinot Gris. The Pinot Gris has lovely lifted honey notes so perfect to reflect this with the honey roasted pumpkin.
I love serving a frittata in the middle of the table alongside some bread and a big green salad. It is such a versatile meal, perfect for brunch, lunch or dinner.
What can I do in advance? You can roast the pumpkin in advance and store in the fridge until needed.
Can I swap items? Absolutely. You can use silverbeet or kale instead of spinach. You can use kumara/sweet potato or potato instead of pumpkin. You can use pear, or apple instead of nashi pear.
Try feta instead of cream cheese for a salty cheesy twist.
Honey Roasted Pumpkin & Cream Cheese Frittata
Honey Roasted Pumpkin & Cream Cheese Frittata is such a great Autumnal dish.
- ½ small pumpkin peeled and sliced into wedges
- 2 tablespoons of honey
- 2 onions peeled and sliced through the middle
- Olive oil
- Salt & Pepper
- 100 grams Cream cheese
- 8 eggs
- 2 tablespoons cream
- 1 Tablespoon Butter
- 2 large handfuls of Spinach washed and sliced
- 2 handfuls of greens – I’ve used Rocket & flatleaf parsley
- ½ nashi pear
- ½ Lemon
Preheat oven to 180 degrees
Take a baking tray and line with baking paper. Place the sliced onions and pumpkin on the tray and drizzle with the honey, 1 tablespoon of olive oil and season generously with salt and pepper. If you find your honey isn’t drizzling, warm it in the microwave for 10 seconds.
Bake for 35-45 mins until roasted well
While they are cooking, get your other elements ready.
Whisk eggs, cream and a pinch of salt and pepper and set aside.
Slice your nashi into matchsticks and toss with the greens, set aside.
When the pumpkin and onions are cooked, you are ready to make the frittata.
Switch the oven to grill and place an oven proof pan on the hob on a medium heat.
Add a teaspoon of olive oil and a tablespoon of butter to the pan and saute the spinach.
Add the onions and ¾ of the pumpkin slices to the pan, pour over the egg mix and dot around spoonful’s of cream cheese.
Cook for around 2 minutes on the hob then place under the grill to finish cooking the eggs.
Once cooked, take out of the oven, dress your salad with a small drizzle of olive oil, salt and pepper, a squeeze of lemon juice, and place on top of your frittata
Serve with bread and a glass of Rockburn Pinot Gris