Pumpkin and sausage frittata
- 200 ml Emborg Cooking Cream
- 100 ml Emborg Full Cream Milk
- 200 g Emborg Cream Cheese
- 40 g Emborg Shredded Mozzarella
- 120 g Emborg Shredded Cheddar
- 4 whole eggs
- 200 g baked pumpkin
- 140 g chicken or pork sausage
- 200 ml chicken stock
- 70 g leek
- Salt and pepper
You will also need one sheet parchment paper
Peel the pumpkin. Cut it in bite size cubes and bake it for about 20 min.
Meanwhile, chop the leek and cut the sausages.
In a large mixing bowl add and mix well the following ingredients: eggs, cream cheese, cooking cream, milk, sausages, leeks, and the stock. Weigh 80 g shredded cheddar out and add it to the mixture.
When the pumpkin is baked, fold it in the egg mixture and mix it gently. Season the mix and pour into a lined, deep baking tray.
Top with the remaining shredded cheddar and shredded mozzarella.
Bake the frittata at 185ºC for 40-45 minutes. It should look set and brown.
Slice the frittata when it is warm, and serve with fresh salad.
Storage tip: the frittata can be stored up to two days at 5 ºC. Alternatively, you can freeze it for up to 7 days.