Frittata Recipe
October 20, 2016
1 onion finely chopped
3 celery stalks finely chopped
2 cups of fine chopped pumpkin
10 eggs
1 cup of pine nuts
2 tbs olive oil
Heat one tablespoon of olive oil in a frittata pan (large fry pan).
Sauté the vegetables until softened. Whip up the eggs in a blender or food processor on high speed so they are nice and fluffy!
Add fluffy eggs to the pan and mix the vegetables through.
Reduce to medium heat, cover and cook for 10-15 minutes. Frittata is cooked when the middle bounces with a tap of the spoon.
Sprinkle the pine nuts evenly over the top of the frittata. Place under a hot grill until the top browns.
Serve with the very famous and delicious Life Changing Loaf Recipe.
Top with a simple onion, parsley and canned tomato passata.
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