Whether or not you have always loved to cook or else you have chosen it up as a spare time activity during quarantine, we would venture a guess that you simply are watching for new recipes to try. Afterall, getting creative from your kitchen can be a superb and worthwhile means to spend time.

We've gathered most of the most adored , highest ranked Asparagus, pumpkin and goat's cheese frittata inside our site. It's the best of the Very Best!

We've rounded up the best recipes . They are our most loved, commented and rated 5 star recipes from our huge neighborhood, all in one place. These programs, mains, desserts and even more are guaranteed yummy!

Ingredients

500g Jap pumpkin, cut into 3cm cubes
Extra virgin olive oil, to drizzle
20g unsalted butter
1 garlic clove, finely chopped
2 leeks (pale part only), halved lengthways, thinly sliced
10 eggs
1 bunch chives, finely chopped
1 bunch thin asparagus, woody ends trimmed, blanched in boiling water for 1-2 minutes
120g soft goat's cheese

Method

Step 1 Preheat oven to 200°C. Place pumpkin on a baking tray. Drizzle with oil and season. Roast for 6-8 minutes until slightly tender. Reduce oven to 180°C.
Step 2 Meanwhile, heat the butter in a deep, 25cm ovenproof frypan over medium-high heat. Add garlic and leek and cook, stirring, for 3 minutes or until softened but not coloured. Remove the pan from the heat, then remove two-thirds of the leek mixture and set aside. Spread the remaining leek over the base of the pan.
Step 3 Lightly beat eggs in a bowl, then stir in chives, salt and pepper. Layer pumpkin and asparagus in the pan, scatter with the reserved leek, then crumble over the cheese. Pour over the egg mixture, then transfer the pan to the oven and cook the frittata for 35-40 minutes until golden and cooked through. Stand for 10 minutes. Slice and serve warm.

Asparagus, pumpkin and goat's cheese frittata

How to make Asparagus, pumpkin and goat's cheese frittata

Ingredients

Method