Remember the days when low-fat diets were all the rage? I used to carefully separate my yolks from the whites to make awful, bland and watery scrambled eggs. All enjoyed on an unbuttered piece of dry toast. Thank goodness those days are over!
These days I enjoy the whole egg, relishing the deliciousness that comes with each bright yellow yolk. The yolk contain 100% of the fat soluble vitamins A, D, E and K as well as carotenoids lutein and zeaxanthin found in the egg. They also contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, folate, vitamin B6 and vitamin B12. Whilst the whites are a fantastic source of protein, there’s not much more to them than that.
I got a little excited by free range eggs at the markets on the weekend and bought myself another dozen, forgetting how infrequently my bf and I actually eat eggs. Eggs are typically reserved for our weekend breakfasts’ and the occasional baked good. Egg whites are a mild allergen for me so I do limit my intake of eggs generally. Rather than letting these beautiful eggs go to waste, I whipped up this frittata, or “egg pie” as my very masculine bf calls it.
Pumpkin & Smoked Salmon Frittata
Prep time: 30 minutes
Cook time: 1 hour 20 minutes
1/2 butternut pumpkin, cut into approx. 1.5cm cubes
1 leek, white part sliced thinly
1/3 cup chopped fresh dill
2 tablespoon fresh thyme leaves
200g pkt sliced smoked salmon
300ml coconut cream
Preheat oven to 170°C. Grease the base and side of a 20cm round (base measurement) cake pan with melted butter or coconut oil spray. Line the base with non-stick baking paper.
Place the pumpkin in a saucepan and fill to cover about half of the pumpkin with cold water. Cover and bring to the boil over high heat. Cook, uncovered, for 8-10 minutes or until just soft. Drain well. Set aside for 10 minutes to cool.
Combine the leek, dill and thyme in a bowl. Arrange one-third of the pumpkin over the base of the prepared pan. Season with cracked pepper. Sprinkle with one-third of the leek mixture. Top with half the smoked salmon. Repeat layering with half the remaining pumpkin, half the leek mixture and the remaining salmon. Top with the remaining pumpkin and the remaining leak mixture. Season with salt (optional) and pepper.
Whisk together the eggs and coconut cream in a jug. Pour the egg mixture over the pumpkin mixture. Cover with foil. Bake in oven for 1 hour, then remove the foil and bake uncovered a further 20 minutes or until firm in the centre and golden brown on top. Set aside in the pan for 20 minutes. Cut into wedges and serve warm or at room temperature.
How do you enjoy eggs? Do you have any more egg-tastic suggestions for me? Share below.