• 600 g pumpkin or squash (approx. 500g) cut into 1.5cm pieces
  • 3 tbsp olive oil
  • 100 g curly leaf kale
  • 6 large eggs
  • 200 ml double cream
  • 25 g grated parmesan (or a vegetarian hard cheese alternative)
  • 0.25 tsp dried chilli flakes
  • 1 garlic clove, crushed
  • 150 g tub soft French goats' cheese (or vegetarian alternative)


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the pumpkin in a shallow roasting tin, toss with two tablespoons of olive oil, season well, and roast for 20-25 minutes or until just tender. 

  2. 2

    Bring a pan of salted water to the boil, blanch the kale for 3 minutes, then drain and pat dry with kitchen paper.

  3. 3

    When the pumpkin is ready, remove from the oven and set aside; reduce the oven temperature to 200°C, fan 180°C, gas mark 6. Put the eggs, cream, parmesan and chilli flakes in a bowl, season, and whisk to combine.

  4. 4

    Heat the remaining one tablespoon of olive oil in a 22-24cm nonstick ovenproof frying pan. Add the crushed garlic, stir over the heat for 30 seconds, then add the kale and cook, stirring occasionally for 3-4 minutes. Tip into the bowl with the egg mixture and stir in the pumpkin. 

  5. 5

    Pour the egg mixture into the pan and dot over the goats’ cheese. Add a little more pepper and cook over a medium heat for 2 minutes, then transfer to the oven and bake for 20-25 minutes until puffed and golden – cover with foil if the top is over-browning. Slice into wedges to serve.


    Get ahead: roast the squash and blanch the kale a couple of hours ahead

Nutritional Details

Each serving provides
  • Energy 2131kj 509kcal 25%
  • Fat 45.7g 65%
  • Saturates 22.3g 112%
  • Sugars 4.0g 4%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 867kj/207kcal

Each serving provides

1.9g carbohydrate 0.4g fibre 7.8g protein

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