Frittata with roasted pumpkin, feta, beetroot and rosemary with roasted red pepper salsa

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Pretty much all my cooking at the moment is orientated around the pumpkin, something I didn’t realise  when I moved to Wanaka is that food is crazy crazy expensive, apparently a red pepper (capsicum) gets to $6 in the middle of winter! A whole pumpkin is $3-4 so I am  most likely going to start looking a little orange with the amount of soup and pumpkin salads I am eating, thank god it’s soooo delicious and versatile might I add!

Frittata is one of my new go-to recipes since it’s high in protein, super healthy and an amazing way to use up whatever is in your fridge. It is also a great lunch because you can just wrap it up and it’s easy to eat. Here is a vague recipe, just the basic ingredients really as you can make it up with whatever you fancy. Serve it alongside my dip-a-licious roasted red pepper salsa and you could even toast up your seeds to use up every last bit.

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serves 4-6

8-12 eggs depending on size
1 small pumpkin, peeled, cubed
1 big beetroot, peeled and cubed
1 handful broccoli florets
½ a packet on feta, roughly 100g
2 sprigs rosemary
½ tsp cayenne pepper

Preheat your oven to 180˚C and roast the pumpkin and beetroot in a baking tray with some olive oil, salt and pepper for around 50 mins until cooked through.

Blanch the broccoli for 2 mins and then rinse under cold water, set aside

Cube the feta

Roughly chop the rosemary

Whisk the eggs with plenty of salt and pepper, the rosemary and cayenne.

Add all the veg to the egg mix and pour into a lined cake tin.

Bake in the oven for about 20 minutes until it’s firm to touch

Serve warm

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Salsa

This salsa is inspired by romesco which is one of my favourite sauces and also one of my favourite accompaniments to any meal, and a great dip to have in the fridge to flavour up all kinds of things. Amazing mixed into a quinoa salad.

Serves 4-6

2 red peppers, chopped into rough chunks
1 red onion, peeled and quartered
4 big cloves of garlic, unpeeled
1 mild red chilli, left whole
¼ cup of almonds
¼ cup extra virgin olive oil
1 tbsp balsamic or red wine vinegar
small handful of fresh basil leaves
sea salt and pepper

Preheat the oven to 180˚ roast the peppers, onion, chilli and garlic with a little olive oil for about 30 mins until starting to caramelise

After 20 mins add the almonds to the pan to roast too

When everything is cooked, leave to cool

Squeeze the garlic out of its skin, de seed the chilli and pulse all the ingredients together in a mixer with the balsamic, olive oil, basil and seasoning. You want to keep it with some texture so don’t over mix.

Give it a taste and check seasoning, you can always add more herbs, balsamic to taste

Serve in a bowl alongside your funky frittata!

Photos Jase Hancox CoLab Creative 

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