Birthday Butternut Frittata for Ruth

This recipe was my best creation at the time of my Big Sister Ruth’s birthday on May 27. Finding gifts that won’t disappear in the South African postal service can be tricky. Thankfully digital media transcends the time-space continuum between South Africa and Australia, transporting love from my kitchen – to hers.

Its veggie-ness is decadent and celebratory, something that can be awkward for South African cooks (and diners) who depend on meat for celebratory meals. In this instance, veggie appreciation is important for Ruth’s family because her husband is vegetarian and others who may be looking for delicious veggie options.

Ingredients

Butternut (medium) cut into cubes

2 tablespoons olive oil

Harissa paste (small jar – or as much as you like)

Salt and pepper to taste

1 red onion

2 tablespoons butter

1 tablespoon dark brown sugar

6 large eggs

3 tablespoons heavy cream or half and half

⅔ cup freshly grated parmesan cheese

¼ cup shaved parmesan cheese (pecorino also works well)

1 teaspoon smoked paprika

3 to 4 cups wild rocket (more flavour, but normal also fine)

¾ cup Macadamia nuts

3 tablespoons sultanas

Method

This recipe is composed of four parts – roasted butternut, caramelised onions, roasted Macadamia nuts and the egg mix. You’ll need at least two small pans and a deep oven-proof pan.

1. Prep the butternut – roast in olive oil until soft, season with salt and pepper.
2. While butternut is roasting, caramelise onions in butter and brown sugar. Suggest cutting into ‘rounds’ so that they swirl for elegant presentation. The darker and gooier the better. Add more sugar or butter as required.
3. Keep an eye on the butternut and remove from oven when done. Toss butternut into harissa paste ensuring even spread.
4. Mix eggs, cream, parmesan cheese, salt and smoked paprika together.
5. Roast nuts in the oven or toast on the hob. Crush into slightly smaller pieces so that they mix with the other flavours.
6. Rub butter over the pan. Add the roasted butternut ensuring an equal spread across the pan. Pour in the egg mix and bake in the oven for 15-20 minutes at 200˚C.
7. Allow to cool before tipping out of the pan.
8. Top with rocket, nuts, caramelised onion, sultanas, parmesan shavings and freshly ground black pepper.