Wednesday, October 29, 2014

Pumpkin Frittata with Tomato Salsa

This simple frittata is the perfect lunch meal. Recipe uses sweet potato, but I have use pumpkin instead.

A simple tomato salsa is served with the frittata and they are good really together. I have used cherry tomatoes instead of vine-ripened plum tomatoes as stated in the recipe, as I am waiting for my plum tomatoes to ripen on the vines, there are several fruits right now and I can't wait for them to turn all red!

A simple, healthy lunch! Quick and yummy!

Sweet Potato (Pumpkin) Frittata with Tomato Salsa
(adapted from : "Healthy Appetite", Gordon Ramsay)
Serves 2
1 large sweet potato, about 200-250gm  (I use pumpkin)
1 tbsp olive oil
1 shallot, peeled and finely chopped
sea salt and black pepper
4 large eggs
small handful of chives, finely snipped

Tomato Salsa :
250gm vine-ripened plum tomatoes
2 spring onions, trimmed and thinly sliced on the diagonal
handful of coriander leaves, chopped
juice of 1/2 lemon
3 tbsp extra virgin olive oil
1 tbsp sesame oil (I omitted this)
dash of tobasco sauce (I omitted this)
pinch of sugar (optional)

To make the salsa :
Halve or quarter the tomatoes and place in a large bowl. Add all the other ingredients and mix well, seasoning to taste with salt and pepper, and a pinch of sugar if you like. Set aside.

For the frittata :
Heat the grill to its highest setting. Peel the sweet potato and cut into 1-cm cubes. Heat a non-stick omelette or frying pan (suitable for use under the grill) and add the olive oil. When hot, toss in the potato and shallot, and season well with salt and pepper. Cook over a medium heat, turning occasionally, for about 4-5 minutes until the potatoes are just tender and lightly golden at the edges.

Lightly beat the eggs in a bowl, add the chives and pour over the sweet potatoes. Shake the pan gently to distribute the ingredients and cook over a low heat, without stirring, for a few minutes until the eggs are beginning to set at the bottom and around the sides.

Place the pan under the hot grill briefly until the top of the frittata has set. Try not to overcook the eggs or they will turn rubbery. Leave to stand for a minute, then run a heatproof plastic spatula around the sides of the pan and invert the frittata onto a large plate. Spoon the tomato salsa into a neat pile on top and serve immediately.

I'm linking this post to :


Little Thumbs Up (Oct 2014 Event : Pumpkin) organized by Zoe of Bake For Happy Kids and Mui Mui of My Little Favourite D.I.Y. and hosted by Eileen of Eileen's Diary.




  1. Hi Joyce, thanks for your contribution to LTU, really appreciate it.
    Your frittata looks simple and yummy.

  2. Hi Joyce, looks so beautiful and yummy. Just love the combination of sweet potatoes and chives. Must be very fragrant. Thanks for sharing and regards :)

  3. Hi Joyce , what a delicious dish ... pinning thanks for sharing ;-D

  4. This looks so fresh and delicious!

  5. once again i love all the colours in this nice frittata.. i always dreamed of growing my own whatever but it is impossible for me here in beijing.. i am so envious of you Joyce

  6. Ooooo pumpkin in frittata... sounds interesting!

  7. This Pumpkin Frittata with Tomato Salsa looks so delicious! With coriander leaves must be very fragrant too !

  8. So many wonderful ways to cook with pumpkins, really useful event:D I love the look of this frittata, so much vegetables in it, got to be healthy huh!

  9. Joyce, your pumpkin fritata and tomato salsa look very attractive! I see that there is lots of chives in the fritata yum! yum!

  10. Hi Joyce,
    Your fritata and tomato salsa sure look inviting!!
    I would eat this happily for breakfast or lunch.
    Thanks for sharing this to LTU!

  11. I love fritata! This is an interesting twist, pumpkin instead of sweet potato, love it!