Leeks ($1.50 each) lend sweetness and flavour to this dish and are a favourite of mine. They’re also delicious slow-roasted with Carrots, Rosemary and a little bit of honey but I’m getting side-tracked. Pumpkins (1/2 $3.88) are perfect eating right now too. Dress up this dish with a fancy salad of Endive ($5) and Soft Green Lettuce ($2) and a sprinkling of Parmesan and Parsley ($3). Amazing! See all the ingredients in our online shop.

500g butternut pumpkin, peeled, seeded, cut into 1cm cubes
2 tablespoons extra virgin olive oil
2 leeks, white part only, thinly sliced
8 eggs
1/2 cup (125ml) thin cream
endive, leaves separated
80g baby rocket leaves or any salad leaf of your choice
100g feta, crumbled
1 tablespoon red wine vinegar

1. Preheat oven to 180°C. Line an oven tray with baking paper. Place the pumpkin on the lined tray and drizzle with 2 teaspoons of the oil. Season with salt and pepper. Bake in preheated oven for 20 minutes or until tender.

2. Heat 2 teaspoons of the remaining oil in a 20cm (base measurement) non-stick frying pan over medium heat. Add the leek and cook, stirring occasionally, for 5 minutes or until leek softens. Add the pumpkin and stir to combine.

3 Meanwhile, preheat a grill on medium. Whisk the eggs and cream together in a medium bowl. Season with salt and pepper. Pour the egg mixture over the pumpkin mixture. Reduce heat to low. Cook for 5-7 minutes or until frittata is set around the edges. Cook under preheated grill for a further 5 minutes or until golden brown and just set. Remove from grill.

4 Combine the endive, rocket and feta in a large bowl. Drizzle with vinegar and remaining oil and gently toss to combine. Divide evenly among serving plates. Cut the frittata into wedges and serve immediately with the endive salad.

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