Leek, pumpkin and sweet potato frittata
It was so warm today!
At least, that’s what I heard. During the past couple of weeks, I’ve been very bad and have started not leaving the office during the day.
Today was no different. Even though I could see that it was gorgeous outside, and my colleague asked if I wanted to have lunch in the park, I said no because I didn’t have time.
Fortunately, after I left work it was still warm. I really wanted to have dinner outside this evening and thought that frittata would be a good alfresco meal.
This recipe from taste.com.au was perfect for what I had in mind. It was chock full of pumpkin, sweet potato and eggy goodness. I’ve no doubt that eating outside made it taste even better.
PS: The recipe asks for brown sugar to be added to the butter before sautéing the leeks. Don’t bother – I thought that there was enough sweetness from the pumpkin and sweet potato.
Another Outspoken Female
November 12, 2008 @ 9:45 am
Looks lovely and this al fresco dining weather is wonderful.
I’m wondering if the sugar in the butter is for caramelising the leeks?
Ran
November 12, 2008 @ 2:22 pm
u can caramelise leeks without the use of sugar though by just slow cooking it cant you?
Agnes
November 12, 2008 @ 10:26 pm
Hi AOF – yep, I think that’s what the sugar is for. I don’t think it’s necessary though.
Ran – yup, it does take a bit longer though!
Agnes
November 12, 2008 @ 10:35 pm
AOF – rereading my comment, it seemed a bit terse, when it certainly wasn’t intended to be! 🙂
bunchesmcginty
November 13, 2008 @ 9:41 pm
Oh, who can say no to a frittata? I haven’t really eaten pumpkin this year, even though I like it.
You have inspired me.
Cakelaw
November 13, 2008 @ 10:10 pm
This looks like a perfect meal to have outside in the warm dusk – lovely shots.
Agnes
November 17, 2008 @ 10:36 pm
Thanks bunches & Cakelaw! It's a shame that the temperature has cooled this week. I can't wait to do some more alfresco dining!