Baked frittata with pumpkin and radicchio
- 300g butternut or kent pumpkin (squash), peeled, cut into 2cm pieces
- 4 tablespoons (80ml) extra virgin olive oil, plus extra to dress rocket salad
- 80g unsalted butter
- ½ red onion, cut into 4, thinly sliced
- 100g radicchio, leaves separated and roughly chopped
- 7 eggs
- 1 tablespoon fresh thyme leaves, finely chopped
- 40g Parmigiano Reggiano, finely chopped
- 100g rocket, to serve
- Sea salt, freshly ground black pepper
Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Grease a round baking dish with butter (alternatively, line a baking dish with baking paper).
Place the pumpkin and half of the olive oil in the baking tray. Season with salt and pepper, then use your hands to toss the pumpkin in oil. Cook until the pumpkin is tender (approximately 30 minutes). Set aside to cool.
Meanwhile, melt the butter in a medium-sized frying pan over medium heat. Add the red onion and cook, stirring, for 5 minutes or until soft. Add the radicchio and cook for 2 minutes or until slightly softened. Set aside to cool slightly.
Use a fork to lightly whisk the eggs in a small bowl. Stir in the remaining olive oil, Parmigiano Reggiano and thyme. Season well with salt and pepper to taste.
Arrange the pumpkin on the base of the baking dish. Arrange the red onion and radicchio on top of the pumpkin. Pour the egg mixture evenly over the pumpkin and radicchio. Bake the frittata for 30 minutes.
Place the rocket in a mixing bowl. Drizzle over olive oil and season with salt to taste. Use your hands to toss to combine.
Transfer the fennel and olives to a serving dish and drizzle braising liquid over top. Serve sprinkled with the reserved fennel fronds on top – buon appetito.
