Pumpkin, Spicy Sausage and Kale Frittata recipe. One pot recipe by Homecook Charlene Bugeja.

Serves 4-6

Prep time 60mins


1kg pumpkin, peeled and chopped
1 spicy sausage or Maltese sausage, case removed and crumbled
1 tbsp. olive oil
Sea salt and cracked black pepper
100g kale, stems removed and torn
150g soft goat’s cheese, crumbled
1/3 cup (95g) store bought caramelised onion jam
8 eggs
1 cup (250ml) single (pouring) cream


Preheat the oven to 220°C Place the pumpkin and sausage in a 30cm heavy-based shallow pan or baking dish, drizzle with oil and sprinkle with salt and pepper. Roast for 15min or until the pumpkin is just tender. Remove from the oven and reduce the oven temperature to 200°C. Add the kale, goat’s cheese and caramelised onion to the dish and mix gently. Place the eggs, cream, salt and pepper in a bowl and whisk to combine. Pour over the vegetables and cheese and bake for 30-40 minutes or until puffed and golden.

View more recipes from issue 6